This is from the Better Recipes website...
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Butter Pecan Ice Cream
: approximately 8
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Rhonda in Missouri
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* Prep Time: 15 minutes
15 minutes
* Cook Time: approximately 30 minutes
30 minutes
* Total Time: Soft ice cream is ready to eat in 45 minutes, or put in
freezer.
45 minutes
Ingredients:
½ cup Coarsely-chopped (toasted) Pecans
1 cup Heavy Cream
1 cup Half & Half
1× 14oz Fat Free Sweetened Condensed Milk
1 tsp Butter Flavor
1 tsp Maple Extract
3 cups Rock Salt
9 lbs Ice Cubes
2-4 qt Ice-cream Maker
Directions:
1. Toast pecans on a cookie sheet in a 350 degree oven for 5-6 minutes, and
cool quickly.
2. Whip heavy cream to stiff peaks in a quart container.
3. In the ice-cream maker canister, combine half and half, sweetened condensed
milk, plus butter and maple flavors. Mix well. Add cooled pecans and then fold
in whipped cream. Insert paddle and place cover on top.
4. Begin processing as directed. Sprinkle 1 cup of rock salt on top of 3 lbs of
ice cubes (add 3 layers) around the outside of the canister. Process until
ice-cream maker stops.
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