Bourbon Pecan Ice Cream - From the Kitchen of the Georgia Peach
From my Southern belle Christine, there is no better way to cool down on a muggy Atlanta summer evening than with ice cream and bourbon.
Here is what you will need:
1 1/2 Cups (4 oz) pecan pieces
3 Oz bourbon (Woodford Reserve, please)
3 Cups half & half
1/2 Cup packed light brown sugar
1/4 Cup granulated sugar
Soak the pecans in the bourbon and set aside.
Blend the remaining ingredients together until the sugars have dissolved.
Pour the liquid into your ice cream freezer and prepare according to the manufacturer's instructions. About five minutes before the process completes, using a slotted spoon, add the soaked pecans (not the residual bourbon.)
Bear in mind, the addition of liquor changes the freezing point of the ice cream. Depending on the robustness of your machine, the finished product may be the consistecy of soft-serve ice cream.
If any is left over, pack into an airtight container and freeze for up to three days.