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Butter Pecan Ice Cream Recipe | ||
American Dessert | ||
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| Ingredients:
1 (14-ounce) can Eagle. Brand Sweetened Condensed Milk
1 to 1 1/2 cups chopped pecans 3 tablespoons butter or margarine, melted 1 teaspoon maple flavoring 2 cups Half - and - Half 2 cups Whipping Cream, unwhipped
Directions:
In large bowl, combine Eagle. Brand, pecans, butter, and flavoring; mix well. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers. Refrigerator-Freezer Method: Omit half - and - half. Whip whipping cream. In large bowl, combine Eagle. Brand, pecans, butter and flavoring; mix well. Fold in whipped cream. Pour into 9 x 5 -inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers. |
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Submitted 6/13/05.
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