We usually have a few jars of infused alcohols hidden in the back of our kitchen shelves. The idea of home infusion might sound intimidating but it really is one of the easiest and very hands-off projects you can have going in your kitchen. I started the pecan whiskey about 5 days before it was ready to use. To infuse, I took about 1 1/2 cups of pecans and dropped them into the bottom of a clean, empty jar of bourbon and poured a new bottle of bourbon (750ml) into it. I put the lid back on, gave it a vigorous shake and placed it out of the sunlight. When I would walk by the bottle I would give it another shake and maybe a taste, if I remembered. I did this for a few days until I noticed the whiskey had picked up a nice, pecan flavor.
Ingredients
- 3 cups of vanilla ice cream
- 2 ounces Pecan Whiskey
- 1 large, ripe peach or 2 small ones
Instructions
METHOD
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.
Pecan Whiskey
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.
