Here’s a recent conversation I had:
Mrs. Simple Cocktails: You should make homemade ice cream this summer.
Me: I want to make cinnamon. I love cinnamon ice cream.
Mrs. Simple Cocktails: Ooh! You should put pecans in it. Pecans taste good with cinnamon.
Me: You know what else tastes good with pecans and cinnamon? Whiskey.
Pretty smart, aren’t we? Here’s our recipe for homemade cinnamon-pecan-whiskey ice cream, which turned out delicious:
Tennessee Dream Ice Cream (by Greg Mays)
- 1 cup sugar
- 1 1/2 cup half and half
- 1 cup heavy cream
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 oz of Jack Daniel’s Tennessee Whiskey
- 1/2 cup chopped pecans (I used candied pecans)
- 2 teaspoons cinnamon
Directions: In a saucepan over low heat, mix sugar and half and half until liquefied, stirring constantly. Remove from heat and stir the heavy cream in. Once mixed, stir in 2 whisked eggs, vanilla, and Jack Daniel’s. Add the mixture back to the stove on low heat for a few more minutes until it’s mixed well. Remove from heat and stir in cinnamon and pecans. Allow to cool, then pour into ice cream maker and freeze according to directions.
One note that’s particularly important to the readers of this blog: while you may be tempted to double….triple….the Jack Daniel’s in your ice cream, remember that liquor won’t freeze. I know 3/4 oz doesn’t seem like enough JD, but it’s just enough to flavor it and keep the ice cream a tad soft.