Peach & Toasted Pecan Moonshine Float
For ice cream (based on Taste of Home)
  • 2 cups half and half
  • 3½ cups sugar
  • ¾ tsp salt
  • 6 eggs, beaten
  • 4 cups heavy whipping cream
  • 2 tsp vanilla extract
  • 4 cups peach slices (fresh or frozen)
  • 1 cup pecans, chopped
For float
  • ice cream
  • moonshine
  • Coca Cola
  1. In a large saucepan, heat half-and-half to 175°F. Whisk in sugar and salt. Simmer until dissolved. Whisk in small bits of the half-and-half mixture to the beaten eggs until they are heated. Incorporate the egg mixture back into the half-and-half in the saucepan. Heat and whisk constantly until it reaches 160°F.
  2. Remove from heat, place pan in a bowl of ice water to cool quickly. Cool for a few minutes by stirring constantly. Whisk in whipping cream and vanilla. Cover and refrigerate overnight or for like, a significant amount of time.
  3. In a dry skillet, heat pecans over medium heat. Toast for 3-5 minutes, stir frequently. Cool.
  4. Thaw peaches, if frozen. Place in a food processor and pulse until mostly pureed.
  5. Stir pecans and peaches into the cooled custard. Use your ice cream mixture to make ice cream in your ice cream maker. Follow the instructions on that thing. Freeze.
  6. Place a couple of scoops of ice cream in a mason jar, followed by a shot of moonshine. Top off with Coca Cola. Serve with a straw and a crossbow.
Recipe by HoboTrashcan at