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Butter Pecan Ice Cream

Yield 1 3/4 quarts

Ingredients

  • 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

How to Make It

  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.

    POUR 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.