When I first heard about the book Ice Cream Happy Hour, which contains 50 recipes for spiked ice cream, I had two questions: How do you keep kids from eating it, and how does the ice cream set since alcohol doesn’t typically freeze well? Authors Valerie Lum and Jenise Addison don’t answer question one (my answer is to hide the ice cream behind the frozen broccoli), but they do answer question two right in the preface. Mixing the alcohol with gelatin prior to stirring it into the ice cream allows the alcohol to freeze and yields a properly creamy end result (don’t worry, the ice cream doesn’t have the consistency of jello shots – you won’t even notice the gelatin).
Since butter pecan ice cream has always been a favorite of mine, I immediately knew that I wanted to try the butter pecan brandy ice cream. The butter pecan brandy ice cream came out just as I had hoped: a cross between a traditional butter pecan ice cream and a strong egg nog.
I’m sharing the butter pecan brandy ice cream recipe below, but there are so many other flavors in Ice Cream Happy Hour that you might want to try – like Irish coffee ice cream, chocolate martini ice cream, and strawberry daiquiri ice cream. I’ll be giving a couple of copies of Ice Cream Happy Hour away later this week, so be sure to check back for the details.
Butter Pecan Brandy Ice Cream Recipe
I loved and hated that each recipe in Ice Cream Happy Hour followed a similar formula explained in detail at the beginning of the book. As you follow any recipe, you have to keep flipping back to the beginning for the specifics about how to perform each of the steps. While the flipping can be frustrating the first time you make a recipe from the book, once you learn the ice cream-making process, the book’s layout ends up being a positive thing. You’ll be able to quickly see what makes each recipe different without reading the basics over and over again.
Here’s the butter pecan brandy recipe from Ice Cream Happy hour. I’ve modified the wording slightly and also used buttered pecans instead of the candied pecans called for in the original recipe.
The Wooden Spoons
I met Brooke from Sucre and Spice at a holiday bazaar this weekend. Not only did I fall in love with her wooden spoons (I HAD to have them!), but I got a bit of a girl crush on her. I see people making amazing crafts all of the time on Pinterest, but I never actually do them. She’s the kind of person who gets a fun, crafty idea and follows through. Anyway, Brooke makes the adorable custom wooden spoons that you see in the ice cream photo and I’ll be giving some of those away, along with the ice cream book, later this week.
Never fear, cupcakes with butter pecan frosting are coming soon!