Dessert
(Ice Cream
)
Butter Pecan Ice Cream
Contributor: Sabina
1
cup
sugar
1
cup
brown sugar
4
eggs
1
can
Evaporated Milk
1 1/2
cups
pecans
chopped
1
stick
butter
maple extract
to taste
1
pint
half and half
Sauté chopped pecans and 1 stick butter until lightly toasted. Set aside to cool. Beat eggs and sugars
together, add can milk and 2 cups milk, heat until hot - about 160 degrees - stirring constantly. DO NOT
BOIL remove from burner - add pecans and flavoring. Cool. After mixture is cold - put into freezer - add 1
pint of half & half - enough milk to fill freezer half full. Freeze.
Edition: 5