Jim Beam Toasted Pecan Ice Cream
The easiest, most sophisticated ice cream flavor you'll ever make. Three ingredients: pecans, bourbon & vanilla bean ice cream.
- 1.5 quarts store-bought vanilla bean ice cream 6 cups
- scant 1/3 cup Jim Beam bourbon
- 1 cup shelled whole pecans, divided
Toast whole pecans in a skillet on the stovetop over medium heat 1-2 minutes until just turning golden.
Remove from heat (and pan) immediately to stop from over browning.
Cool pecans, then break or cut into large irregular pieces.
Soften vanilla ice cream and place in a mixing bowl, saving the ice cream container.
Stir in bourbon and 3/4 cup toasted pecans.
Repack into ice cream container.
Freeze for six hours or more until hard and scoopable.
Garnish with extra toasted pecans.