Butter-pecan ice cream

Yield: 1 Servings

Measure Ingredient
1 can (14-ounce) sweetened condensed milk
1 can (12-ounce) evaporated milk
1½ cup Sugar
4 larges Eggs
1 \N Jar; (12-ounce) caramel topping
1 teaspoon Butter flavoring
1 cup Chopped pecans; toasted
6 cups Milk

Whisk together first 4 ingredients in a large saucepan. Cook over medium heat, whisking often, 5 minutes. Stir in caramel topping and remaining ingredients; cool. Cover and chill overnight, if desired.

Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour. Makes 3 quarts.

Recipe by: Southern Living

Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@...> on Jan 23, 1998

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