Butter Pecan Ice Cream

2 cups heavy cream

1 14 oz. 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.  Pout 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.

The Carthaginian

6/24/10