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Try a small twist on classic Butter-Pecan Ice Cream by adding a couple tablespoons of bourbon. 

Pam Lolley
Recipe by Southern Living July 2015

Gallery

Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
10 mins
total:
6 hrs
Yield:
Makes about 1 qt.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together first 6 ingredients; cover and chill 2 hours.

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  • Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

  • Remove container with ice cream from ice-cream maker, and freeze 30 minutes.

  • Meanwhile, cook pecans and butter in a small skillet over medium heat, stirring constantly, 7 to 8 minutes or until toasted and fragrant. Spread pecans on wax paper, and sprinkle with kosher salt; cool completely.

  • Stir pecans and bourbon into prepared ice-cream mixture. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.

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