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Butter Pecan Ice Cream
1
3
1
4
2
1
1
1
cup pecans
tablespoons melted butter
/4 teaspoon salt
eggs
1/2 cups granulated sugar
can sweetened condensed milk
small box butter pecan or vanilla instant pudding
tablespoon vanilla extract
Sauté pecans and salt in butter until golden brown. Cool. Beat eggs until frothy. Gradually add sugar,
beating until thick. Stir in canned milk and dry pudding. Add vanilla extract and nuts. Pour into a
freezer can. Use freezer as per manufacturer's instructions. Ripen 1 hour, packed.
Makes 1 gallon.
Butter Pecan Ice Cream
29
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