1 cup sugar
1/2 cup half and half
1 cup heavy cream
1 teaspoon vanilla extract
3/4 oz of Jack Daniel’s Tennessee Whiskey
1/2 cup chopped pecans (candied pecans if you have them)
2 teaspoons cinnamon
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: while you may be tempted to double or 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.