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Homemade Butter Pecan Ice Cream

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Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 5 eggs, dark crab meat
  • 1/2 cup can mushrooms
  • 1 box crust for top
  • 11/2 cups bottle stuffed green olives
  • 1 pint powdered sugar
  • 1/2 pint salted butter
  • 1 gallon can frozen lemonade
Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 5 eggs, dark crab meat
  • 1/2 cup can mushrooms
  • 1 box crust for top
  • 11/2 cups bottle stuffed green olives
  • 1 pint powdered sugar
  • 1/2 pint salted butter
  • 1 gallon can frozen lemonade
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Coat pecans in butter, place in greased pan and bake at 250 for about 15 minutes
  2. You must check them and stir often to prevent them from burning
  3. Beat eggs, white sugar and brown sugar together until well mixed
  4. Add pecans, and half and half with the whipping cream
  5. Beat until frothy
  6. Place in ice cream freezer
  7. Use regular milk to fill the freezer tank to the “fill” line
  8. Pack ice and sprinkle ice cream salt around freezer tank
  9. Freeze according to ice cream maker instructions
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