Butter-pecan ice cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (14-ounce) sweetened condensed milk |
| 1 | can | (12-ounce) evaporated milk |
| 1½ | cup | Sugar |
| 4 | larges | Eggs |
| 1 | Jar; (12-ounce) caramel topping | |
| 1 | teaspoon | Butter flavoring |
| 1 | cup | Chopped pecans; toasted |
| 6 | cups | Milk |
Directions
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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