Chocolate Butter Pecan Ice Cream

1. 1

   In a small skillet, over medium heat, saute pecans in butter 2 minutes.

2. 2

   Cool.

3. 3

   In a small saucepan, combine cocoa and water; bring to a boil over medium heat, stirring constantly.

4. 4

   Remove from heat; stir in milk and vanilla.

5. 5

   Pour into square pan, 9 x 9 x 2-inch.

6. 6

   Freeze until mushy.

7. 7

   In a large bowl, beat cream until stiff.

8. 8

   In a chilled bowl, whip the chocolate mixture.

9. 9

   Fold into whipped cream.

10. 10

    Blend in pecans.

11. 11

    Return to pan, cover and return it to freezer, stirring frequently during first hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.