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Indulge in Irish Whiskey Butter Pecan Ice Cream

Irish Whiskey Butter Pecan Ice Cream made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup Irish whiskey
  • 1 teaspoon vanilla extract
  • 1/2 cup pecans toasted and chopped
  • 1/4 teaspoon salt

Method
 

  1. In a mixing bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is fully dissolved.
  2. Add in the Irish whiskey, vanilla extract, and salt, mixing gently until well combined.
  3. Chill the mixture in the refrigerator for at least 2 hours, or overnight for best results.
  4. While the mixture chills, toast the pecans in a dry saucepan over medium heat for about 5-7 minutes until fragrant, stirring frequently.
  5. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
  6. In the last 5 minutes of churning, slowly add in the toasted pecans, allowing them to distribute evenly throughout the ice cream.
  7. Transfer the churned ice cream into an airtight container and freeze for at least 4 hours, or until firm.
  8. When ready to serve, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly before scooping.