ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bourbon Pecan Ice Cream

Yield 10 servings (serving size: about 3/4 cup)
Bourbon lowers the freezing point of this ice cream, so it will probably be a soft-serve consistency even after ripening.

Ingredients

  • 3 1/2 cups 2% reduced-fat milk
  • 1 cup half-and-half
  • 2 teaspoons vanilla extract
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1/2 cup chopped pecans, toasted
  • 3 1/2 tablespoons bourbon

Nutrition Information

  • calories 238
  • caloriesfromfat 30 %
  • fat 8 g
  • satfat 2.6 g
  • monofat 3.2 g
  • polyfat 1.4 g
  • protein 7.9 g
  • carbohydrate 30.5 g
  • fiber 0.6 g
  • cholesterol 16.7 mg
  • iron 0.2 mg
  • sodium 97 mg
  • calcium 151 mg

How to Make It

  1. Combine first 4 ingredients, stirring well with a whisk. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir in pecans and bourbon. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until almost firm.