Butter Pecan Ice Cream

1. 1

   Toast pecans in margarine on low heat for 5 to 10 minutes.

2. 2

   In a 3-quart saucepan, combine eggs, milk, brown sugar and salt.

3. 3

   Cook on medium heat, stirring constantly, until mixture lightly coats a metal spoon.

4. 4

   Cool.

5. 5

   Stir in vanilla, light cream, evaporated milk and whipping cream.

6. 6

   Pour into gallon freezer can.

7. 7

   Freeze according to freezer directions.

* Per serving · 4 servings · Values may vary.

No additional tips available.