Vanilla-Bourbon Milkshake With Pecan Tartlet Recipe | California Dairy Foodservice

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon plus 1/8 teaspoon salt, divided
• 1/2 teaspoon granulated sugar
• 4 ounces cold unsalted California butter, diced
• 1/4 cup ice water
• 1 large egg
• 1 cup light brown sugar
• 1 tablespoon melted California butter
• 1 teaspoon vanilla extract
• 1 cup coarsely chopped pecans
• 24 cups California French vanilla ice cream
• 3 cups California half and half
• 3 cups bourbon whiskey
• 2 tablespoons vanilla bean seeds
• 3 cups whipped California whipped cream
• 24 mint sprigs