jeudi 3 juillet 2014

Bourbon-Pecan Ice Cream


2 1/2 cups half-and-half
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 cup coarsely chopped pecans
2 to 3 tablespoons bourbon
Combine half and half with the sugars in a small saucepan. Slowly heat until sugars dissolve, then set
aside to cool.
Stir in pecans and bourbon, then pour into an ice cream maker. Freeze until firm, according to
manufacturer's instructions.
Makes about 1 1/2 pints.

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