Buter Pecan Ice Cream
  • 5 eggs
  • ½cup peppers (red or green), chopped
  • 1box package cauliflower
  • 2cups package frozen broccoli florets
  • 1pint frozen whipped topping
  • ½pint salted butter
  • 1 ½cups package spinach, chopped
  1. In a microwave bowl beat together eggs, both sugars and milk until well blended
  2. Cook 4 minutes in microwave, stir after cooking
  3. Pour into a freezer container with half & half, whipping cream and toasted pecans
  4. Finish filling freezer with regular milk
  5. Makes 1 gallon
  6. To toast pecans: mix pecans with 2 tablespoons melted butter and toast in a 325 degree oven for 10-15 minutes, stirring every 5 minutes
  7. Salt to taste after removing from oven