Butter Pecan Ice-Cream

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup ground pecans
• 7 tablespoons butter
• 2 cups heavy cream
• 1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
• 1 cup chopped pecans, toasted*
• 1 teaspoon maple extract
• 1/2 cup Smucker's® Caramel Flavored Topping
• 1/4 cup pecan halves

Instructions

• LINE 9x5-inch loaf pan with foil, extending over edges of pan. Combine cracker crumbs, ground pecans and 4 tablespoons melted butter in small bowl. Press firmly into bottom and halfway up sides of prepared pan.
• WHIP heavy cream to stiff peaks in large bowl. Stir sweetened condensed milk, 1 cup chopped pecans, maple extract and 3 tablespoons melted butter in another large bowl until blended. Fold in whipped cream. Pour into prepared pan. Cover.
• FREEZE 6 hours or until firm. Invert onto serving plate. Remove foil. Spoon caramel topping over loaf. Garnish with remaining 1/4 cup pecan halves. Slice into servings.
• *To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over browning remove from pan immediately.