Tuesday, February 23, 2016

Bourbon Butter-Salted Pecan Ice Cream

I was searching around for a new recipe to try over the weekend.  I kept being drawn to something that had to be grilled.  Granted the temps got into the upper 60s over the weekend I just couldn't bring myself to pull it out.  I finally settled on making ice cream.  



1 (14 oz) can sweetened condensed milk
1 (5 oz) can evaporated milk
2 c. milk
2 tbsp. sugar
2 tsp. vanilla extract
1/8 tsp. table salt
1/2 tbsp. butter
1 c. pecans
1/4 tsp. kosher salt
2 tbsp. bourbon



Whisk together first 6 ingredients; cover and chill 2 hours.  
Pour milk mixture into freezer container of 1 quart electric ice cream maker, and freeze according to manufacturer's instructions.  
Remove container with ice cream from the ice cream maker, and freeze 30 minutes.
Meanwhile, cook 1 c. coarsely chopped pecans and 1/2 tbsp. 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 1/4 tsp. kosher salt; cool completely.  Stir pecans and 2 tbsp. bourbon into prepared ice cream mixture.




It went perfect with blackberry cobbler.  

3 comments :

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    XOKK @preppycrocodile

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