Forgo the pecan pie this Thanksgiving and try a jello instead! The delicate flavors of warm butter, cool ice cream and crunchy pecans are not overshadowed by the bite of bourbon. It’s like have pie with ice cream all rolled into a tidy little mold, with a little side of booze. The perfect end to your Thanksgiving feast!
Ingredients1 cup water
1 1/2 cups amaretto liqueur or butterscotch schnapps
8 tablespoons (8 envelopes) of unflavored gelatin powder
2 cups sugar
1/2 stick of butter, softened until liquid
6 cups (1.5 quarts) butter pecan ice cream (with pecans), softened until liquid
1 cup Bourbon
Whole pecans for garnish
DirectionsIn a large saucepan, stir together water and amaretto liqueur or butterscotch schnapps. Sprinkle the gelatin over the mixture and allow the gelatin to soak for 2 to 3 minutes. Over medium heat, bring the mixture just to a boil, whisking the gelatin continuously until is fully dissolved. Remove from heat. Whisk in the sugar and butter until fully dissolved and allow to cool to room temperature.
In a large bowl, slowly pour in the liqueur, butter, and sugar mixture into the melted ice cream, whisking continuously. Whisk in the bourbon. Refrigerate until thickened slightly. Stir to suspend the pecans from the ice cream evenly throughout the mixture and spoon into 1/2 cup sized individual molds or cups.
Refrigerate overnight until firm. Unmold and serve. Makes about 15 servings.