Bourbon-Butter-Salted Pecan Ice Cream

By garciamoss

Ingredients

• 1 (14-oz.) can sweetened condensed milk
• 1 (5-oz.) can evaporated milk
• 2 cups whole milk
• 2 tablespoons sugar
• 2 teaspoons vanilla extract
• 1/8 teaspoon table salt
• 1 cup coarsely chopped pecans
• 1/2 tablespoon butter
• 1/4 teaspoon kosher salt
• 2 tablespoons bourbon

Details

Servings 1
Adapted from myrecipes.com

Preparation

Step 1

1. Whisk together first 6 ingredients; cover and chill 2 hours.

2. 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.)

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

4. 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.

5. 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.

1. Whisk together first 6 ingredients; cover and chill 2 hours.

2. 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.)

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

4. 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.

5. 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.