2 oz. bourbon
1 1/2 c. powdered sugar
2 1/2 c. heavy whipping cream
1/2 c. pecan pieces
- Combine the bourbon, heavy cream and powdered sugar and whisk until dissolved.
- Place the liquid in a stand mixer and mix with the whisk attachment for about 5 minutes on high until it just starts to set up. WARNING – be careful when taking pictures of this whip, I dropped my phone in the cream! Luckily it was thick and could be quickly removed with a wet and dry paper towel!
- Churn in an ice cream maker, I use my Cuisinart ICE-30BC. Churn for 30 minutes and then place in the freezer in a large plastic storage container for about 2 hours or longer.
- Category: dessert
- Cuisine: Bourbon!!