There are a lot of different ways to make ice cream, but I decided to go the easiest route with this first ice cream of the summer. No eggs, no cooking, no custard making, no fuss. It literally takes about 2 minutes to put together and then you just freeze it and forget it. The liquor in this ice cream means that it will be nice and scoopable and not rock hard like homemade ice creams often are, but it also means that it takes longer to freeze. For that reason I’d recommend making this at least 24 hours before you plan to eat it. Then grab a spoon and be ready to be sent to heaven.
- ½ c. pecans, roughly chopped
- 1 T. butter
- ½ c. sugar
- 1⅔ c. whole milk
- 1⅓ c. heavy cream
- 1 T. vanilla extract
- ⅓ c. irish cream (Bailey’s is best!)
- Heat the pecans and the butter in a skillet over medium heat until the nuts are toasted, about 3 minutes. Remove from heat and set aside to cool.
- Whisk together the sugar, milk, cream, vanilla, and irish cream in a bowl until the sugar dissolves.
- Pour the mixture into the bowl of an ice cream machine and freeze according to manufacturer’s instructions (usually this means letting the freezer bowl spin for 20-30 minutes until the ice cream is thick and frozen). At the end of the churning time, pour in the chopped pecans.
- Transfer ice cream to a shallow container and smooth out with a spatula.
- Cover the surface of the ice cream with plastic wrap and then cover the container with a lid or tight aluminum foil. Freeze for at least 24 hours before scooping and serving.
This is normally the part where I talk about how delicious this recipe is. But I mean, this one feels self-explanatory. Butter+nuts+Bailey’s= can’t really go wrong.
I hope you guys enjoy!