Everything tastes better when you’re on a diet; especially
the things that AREN’T on your diet. I’m thinking of making this for dessert
after Sunday dinner this week, when I’ll have half a dozen other people to help me
eat it.
Butter Pecan Ice Cream
2 cup cream
14 ounces sweetened condensed milk
1 1/2 cups chopped pecans (they’ll taste even better if you
toast them lightly first)
3 tablespoons melted butter
1 teaspoon maple extract
Combine all ingredients in a bowl and pour into ice cream
maker, freeze as instructed. If you don’t have an ice cream maker, whip the
cream until stiff peaks form. Combine remaining ingredients and fold into
whipped cream. Pour into a loaf pan or 2-quart container and put in freezer at
least six hours.
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