Monday, June 28, 2010

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

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

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