Butter Pecan Ice Cream From Eagle Brand Recipes

Steps:

• Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
• Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.

Steps:

• Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
• Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.

Steps:

• Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
• Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.

Steps:

• In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool., In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Steps:

• Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
• Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.

Steps:

• Whip heavy cream to stiff peaks in a large bowl.
• Combine sweetened condensed milk, pecans, and butter in a large bowl. Mix well.
• Gently fold the whipped cream into the sweetened condensed milk mixture.
• Pour into a 9 x 5" loaf pan or 2 quart container; cover.
• Freeze for 6 hours or until firm.

Steps:

• Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
• Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.

Steps:

• Combine sweetened condensed milk and vanilla extract.
• Whip cream in a large bowl until thick and cream holds its shape. Fold whipped cream into sweetened condensed milk.
• Pour into 9x5 -inch loaf pan or 8z8-inch baking pan; cover well. Freeze 6 hours or until firm.
• Variations: Fold in 2 cups of your favorite chocolate bars before freezing the ice cream. CHOCOLATE: Add 2/3 cup Smucker's Sundae Syrup Chocolate to step one. MEXICAN CHOCOLATE: Add 1/2 teaspoons cinnamon and 1/8 tsp, cayenne to above chocolate variation. STRAWBERRY: Add 1 cup Purée or mashed strawberries to step 1 . CINNAMON: Add 1 teaspoons ground cinnamon to step 1. These are just some of the flavors that you can try, let your imagination run away with you!

Steps:

• In a large skillet, melt the butter over medium heat.
• Add the pecans and saute until the butter begins to turn golden brown.
• Remove the skillet from the heat and strain the butter into a stainless steel container and reserve.
• Cool to room temperature.
• Reserve the pecans in a separate container.
• In a 2 quart heavy bottomed saucepan, combine the milk, cream and 1/2 cup of the sugar.
• Heat until just scalded.
• Do Not Boil.
• Remove from the heat and set aside.
• In a large stainless steel bowl, whisk together the egg yolks and the remaining 1/2 cup sugar until well blended.
• Place the bowl over boiling water (or use a double boiler) and, whisking constantly, heat until hot to the touch, about 110 degrees.
• Slowly add the scalded milk mixture to the yolk mixture, whisking constantly.
• After thoroughly mixing, strain through a mesh strainer into the reserved butter and whisk together.
• Chill in the refrigerator, then freeze in an ice cream machine according to the manufacturer's directions. When the ice cream begins to stiffen, sprinkle in reserved pecans and continue to churn until the nuts are evenly incorporated and the ice cream is thick.
• To serve: Serve the ice cream in individual dishes topped with Caramel Sauce (see recipe I posted recipe #117551).
• Makes 8-10 servings.

Steps:

• Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
• Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.