Recipe - Butter-Pecan Ice Cream

1 cn (14ounce) sweetened
condensed milk
1 cn (12ounce) evaporated milk
1 One half cup Sugar
4 lg Eggs
1 Jar; (12ounce) caramel
topping
1 teaspoon Butter flavoring
1 cup Chopped pecans; toasted
6 cup Milk

Whisk together first 4 ingredients in a large saucepan. Cook over medium
heat, whisking often, 5 minutes. Stir in caramel topping and remaining
ingredients; cool. Cover and chill overnight, if desired.

Pour mixture into freezer container of a 1gallon handturned or electric
freezer. Freeze according to manufacturer's instructions. Pack freezer with
additional ice and rock salt, and let stand 1 hour. Makes 3 quarts.

Recipe by: Southern Living

Posted to MCRecipe Digest V1 #1036 by Suzy Wert SuzyWert@aol.com on Jan
23, 1998