Easy Butter Pecan Ice Cream
Easy Butter Pecan Ice Cream recipe
Yield
16 servingsPrep
20 minCook
6 hrsReady
6½ hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
milk, sweetened condensed
|
*
|
| 1 ½ | cups |
pecans
chopped, toasted |
|
| 3 | tablespoons |
butter
or margarine, melted |
|
| 1 | teaspoon |
maple flavoring
|
* |
| 2 | cups |
light cream (half&half)
|
|
| 2 | cups |
heavy whipping cream
unwhipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
milk, sweetened condensed
|
*
|
| 355 | ml |
pecans
chopped, toasted |
|
| 45 | ml |
butter
or margarine, melted |
|
| 5 | ml |
maple flavoring
|
* |
| 473 | ml |
light cream (half&half)
|
|
| 473 | ml |
heavy whipping cream
unwhipped |
|
Directions
In large bowl, combine sweetened condensed milk, pecans, butter and maple; mix well.
Stir in remaining ingredients. Pour into ice cream freezer container.
Freeze according to manufacturer's directions.
Makes 2 quarts.
REFRIGERATOR-FREEZER METHOD: Omit half and half.
Whip whipping cream.
In large bowl, combine sweetened condensed milk, pecans, Fold in whipping cream. Pour into 9x5" loaf pan; cover. Freeze 6 hours or until firm.
