Butter Pecan Ice Cream
1 3/4 quarts
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2 cups heavy cream
1 (14 oz.)
Eagle Brand® Sweetened Condensed Milk
1 to 1 1/2 cups chopped pecans, toasted*
3 tablespoons butter, melted
1 teaspoon maple extract
WHIP heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
POUR into 9x5-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.