Bourbon lowers the freezing point of this ice cream, so it will probably be a soft-serve consistency even after ripening.

Julianna Grimes Bottcher
Recipe by Cooking Light July 2006

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Yield:
10 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

238 calories; calories from fat 30%; fat 8g; saturated fat 2.6g; mono fat 3.2g; poly fat 1.4g; protein 7.9g; carbohydrates 30.5g; fiber 0.6g; cholesterol 16.7mg; iron 0.2mg; sodium 97mg; calcium 151mg.
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