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.