Bourbon Pecan No-cook Ice Cream
3 cups half-and-half
1/2 cup light brown sugar
1/4 cup sugar
1 1/4 cup broken pecan pieces
3 tablespoons bourbon
Combine half-and-half and sugars and blend or mix until sugars are dissolved. Stir in the pecan pieces and refrigerate until chilled, about 1 hour.
Pour the mixture into an ice cream maker and freeze according to manufacturer’s directions until moderately set. Stir in the bourbon and continue freezing until the ice cream is firm.
Serve immediately or pack the ice cream into an airtight container, cover tightly with plastic wrap and freeze up to 3 days.
Makes about 1 quart.
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