Butter pecan ice cream #1
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs; beaten | |
| 2¼ | cup | Sugar |
| 5 | cups | Milk |
| 4 | cups | Whipping cream |
| 4½ | teaspoon | Vanilla |
| ½ | teaspoon | Salt |
| ¼ | cup | Butter |
| 2 | cups | Chopped pecans |
| ¼ | cup | Brown sugar |
Directions
In a large mixing bowl, gradually add sugar to eggs, beating until stiff.
Add milk, cream, vanilla and salt and mix well. Refrigerate. Melt butter and saut‚ pecans. Add brown sugar and stir until melted. Cool well. Add to ice cream mixture and freeze in ice cream freezer. Yield: 1 gallon.
DEBBIE R. NOLAN
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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