Description
This ice cream is creamy and packed with tons of pecans and just the right amount of bourbon and it is no-churn, which means you don’t need an ice cream maker.
Ingredients
- FOR THE BROWNED BUTTER PECANS:
- 2 Tablespoons Butter, Cubed
- ¾ teaspoons Salt
- ½ teaspoons Vanilla Extract
- 1-½ Tablespoon Honey
- 2 cups Pecans
- FOR THE BOURBON ICE CREAM:
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- 2 Tablespoons Vanilla Extract
- 3-½ Tablespoons Bourbon, Or A Little Less To Taste
- 2 cups Heavy Cream
Preparation
For the browned butter pecans:
Preheat oven to 350°F.
In a small frying pan, melt butter until butter starts to turn brown and gives off a caramel/nutty aroma. Stir constantly. Be sure to keep an eye on it as it will burn!
Once butter has browned, remove from heat. Add salt, vanilla extract, and honey to browned butter. Whisk until combined. Mix in pecans until coated.
On a baking sheet lined with parchment paper or a silicone mat, spread pecans in an even single layer. Bake for 10–12 minutes. Let pecans cool completely on the sheet then set aside.
For the bourbon ice cream:
In a small bowl, add condensed milk, vanilla extract, and bourbon. Whisk until combined, set aside.
Using a standing mixer, beat heavy cream until stiff peaks begin to form. Pour bourbon mixture into heavy cream mixture. Using a spatula, fold both mixtures together until combined. Fold in half of the pecans.
Pour into a freezer safe container. Top with remaining pecans. Cover with foil. Freeze for 8 hours or preferably overnight.
