Vanilla Ice Cream with a Kick

posted in Dessert

From the Kitchen of Lara Lyn Carter


  • 1 cup sugar
  • 3.75-ounce package French vanilla pudding
  • 2 tsp. vanilla extract
  • 1¼ cups cream
  • 1 can sweetened condensed milk
  • 2 cups half and half
  • 2 cups whole milk
  • 2 tbsp. Jack Daniel’s
  • 4 tbsp. pecan halves
  • 2 tbsp. butter


Combine first 7 ingredients, stirring until mixed well. Pour mixture into ice cream churn and freeze according to machine directions. In a skillet, melt the butter and toast the pecans for 3 to 4 minutes. Turn the heat off, add Jack Daniel’s, and allow the pecan mixture to sit for a few minutes. Drizzle the pecan sauce over the ice cream when serving.