I've been on a roll making ice cream as summer time rapidly approaches. After making the Mint Chip, I barely had it in the freezer before I was dreaming up the next flavor combination.
My thoughts really went down the path of Fireball with toasted pecans, but Fireball has too much sugar for low carb, so I went with straight bourbon and added a healthy dose of cinnamon to it. Bourbon will help reduce the iciness of the finished product and adds just a little flavor. Be sure to toast the pecans, it adds a flavor depth to the ice cream.
I already have the next batch in mind but that will need to wait until I reduce the quantity of low carb ice creams I have in the freezer right now! In the meantime, enjoy this one!
I would be remiss to not credit Carolyn Ketchum at All Day I Dream About Food for her recipe which inspired the base for my ice creams. She's probably has no clue as to the monster she's created!