It’s the middle of August, meaning it’s completely fine if the only thing you really want to eat is cold and velvety ice cream. Luckily, making it at home doesn’t have to involve special equipment—this simple recipe does it with a whisk, a bowl, and a freezer.
In this series, reporter Felicia LaLomia takes you through how to cook with booze. And, of course, she will be trying lots of it along the way.
In this episode, she’s using Twin Stills moonshine to make her no-churn ice cream boozy. The maple pecan flavor adds a rich nuttiness with a little bit of a kick. Enjoy it for dessert, and maybe also lunch and dinner…whatever gets you through the dog days.
- 2 cups heavy cream
- One 14oz can condensed milk
- 2 tsp vanilla
- ¼ cup maple pecan moonshine
- 1 ½ cups pecan
- 1/4 cup of maple syrup
- Pinch of salt to taste
- Fresh mint leaves, optional
Stir together the condensed milk, vanilla, moonshine and a pinch of salt and set aside. In a separate bowl, whip the heavy cream until stiff peaks arise. Fold half of the whipped cream into the milk mixture. Then, add the other half until just combined. Pour into the frozen loaf pan and freeze for two hours.
Meanwhile, make your candied pecans. In a dry skillet, add your pecans, maple syrup, a splash of moonshine and salt. Cook, stirring constantly, for about three minutes. Remove from heat and allow to cool completely. After two hours in the freezer, remove the ice cream mixture and swirl in candied pecans. Return to the fridge for another two hours until hard. Serve with fresh mint, if you like.