Ingredients
Scale
- ½ c. chopped pecans
- ½ c. candied pecans ( I used Fresh Gourmet)
- 1 c. half and half
- 1 c. light brown sugar
- 2 c. heavy cream
- 1 tbsp. Vanilla extract
- 1 tbsp. Bourbon
Instructions
- Using a medium sized saute pan, turn the heat on medium high and add the chopped pecan. Allow the pecans to toast for 5-7 minutes until aroma is released. Remove from heat and set aside. In a medium sauce pan, add the half and half, heavy cream, brown sugar, toasted pecans, vanilla extract, and Bourbon. Bring to a simmer heat, stir occasionally until sugar dissolves. Remove from heat and allow to cool. Pour in plastic airtight container and place in the refrigerator for, at least, 6 hours or overnight.
- Pour the mixture in the ice cream maker according to manufacturer instructions and allow to churn for 15-20 minutes until thickened. Using a rubber spatula, fold in the candied pecan pieces and place in a container for 2 hours before serving.
- Prep Time: 8 hours
- Cook Time: 10 mins
- Category: Dessert