Title: Butter-Pecan Ice Cream
Categories: Ice, Creams
Yield: 1 Servings

1 cn (14-ounce) sweetened
-condensed milk
1 cn (12-ounce) evaporated milk
1 1/2 c Sugar
4 lg Eggs
1 Jar; (12-ounce) caramel
-topping
1 ts Butter flavoring
1 c Chopped pecans; toasted
6 c Milk

Whisk together first 4 ingredients in a large saucepan. Cook over medium
heat, whisking often, 5 minutes. Stir in caramel topping and remaining
ingredients; cool. Cover and chill overnight, if desired.

Pour mixture into freezer container of a 1-gallon hand-turned or electric
freezer. Freeze according to manufacturer's instructions. Pack freezer with
additional ice and rock salt, and let stand 1 hour. Makes 3 quarts.

Recipe by: Southern Living

Posted to MC-Recipe Digest V1 #1036 by Suzy Wert on Jan
23, 1998