- 3 cups of vanilla ice cream
- 2 ounces Pecan Whiskey
- 1 large, ripe peach or 2 small ones
In a blender, add 3 cups of ice cream, peaches and pecan whiskey. Blend until combined, adding milk, if needed, for consistency. Pour into a glass and enjoy.
Preheat oven to 350˚ Place 1 1/2 cups of shelled pecans on a cookie sheet and bake in the oven for about 30 minutes. Allow to cool. In a clean jar or bottle, add pecans and a 750 ml bottle of bourbon to the jar, seal, shake vigorously and keep out of direct light. Shake daily and check it for flavor after about 3 days. The whiskey should be infused after about 5 days. Strain out pecans and discard. Pour the pecan whiskey into a clean jar.