Butter Pecan Ice Cream
Yield: 1 gallon
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- 2 can(s) sweetend condensed milk 14 oz each
- 2 cup(s) Chopped pecans Toasted
- 2 teaspoon(s) Maple flavoring
- 4 tablespoon(s) butter Melted
- 1 quart(s) half-and-half
- 1 quart(s) whipping cream Unwhipped
- Toast pecans in 425 degree oven for 10-15 minutes.
- Mix well and freeze according to freezer directions.
This recipe is a personal recipe added by dswartzel and has not been tested or endorsed by MyRecipes.
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Butter Pecan Ice Cream Recipe at a Glance
- COURSE: Ice Cream/Sherbet