Bourbon-Pecan Ice Cream

Yield: about 1 1/2 pints

Ingredients

• 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

Instructions

1. Combine half and half with the sugars in a small saucepan. Slowly heat until sugars dissolve, then set aside to cool.
2. Stir in pecans and bourbon, then pour into an ice cream maker.
3. Freeze until firm, according to manufacturer's instructions.