Bourbon lowers the freezing point of this ice cream, so it will probably be a soft-serve consistency even after ripening.
Cooking Light JULY 2006
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.
Go to Full Version of