Bourbon Pecan Ice Cream

1. 1

   In a large food processor, combine the half-and-half, brown sugar and granulated sugar and blend for 2 minutes, or until the sugars are thoroughly dissolved.

2. 2

   Stir in the pecan pieces and refrigerate until chilled, about 1 hour.

3. 3

   Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions until moderately set.

4. 4

   Stir in the bourbon and continue freezing until the ice cream is firm.

5. 5

   Serve immediately with Microwave Fudge Sauce, or pack the ice cream into an airtight container, cover tightly with plastic wrap and freeze for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.