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Butter Pecan Ice Cream

August 24, 2010
Family Features

Prep Time: 15 minutes
Freezer Time: 6+ hours
Yield: 1 3/4 quarts

Ingredients
2 cups heavy cream
1 14-ounce can Eagle Brand Sweetened Condensed Milk
1 to 1 1/2 cups chopped pecans, toasted*
3 tablespoons butter, melted
1 teaspoon maple extract

Directions
1.WHIP heavy cream to stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple flavoring in large bowl. Mix well. Fold in whipped cream.
2.POUR into 9 x 5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.
*To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over-browning, remove from pan immediately.

Article Photos

Fact Box

Foolproof Ice Cream: Homemade ice cream is easy to make with Sweetened Condensed Milk. It lends a rich, thick consistency, so no eggs are required - and you don't need an ice-cream maker, either. Try this luscious Butter Pecan Ice Cream recipe, or use your favorite fruit, candy pieces, nuts or coffee to create your own delicious and refreshing ice cream flavors.

 
 

 

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