| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 12 | Servings | |
INGREDIENTS
| 4 | Eggs; beaten | |
| 2 1/4 | c | Sugar |
| 5 | c | Milk |
| 4 | c | Whipping cream |
| 4 1/2 | ts | Vanilla |
| 1/2 | ts | Salt |
| 1/4 | c | Butter |
| 2 | c | Chopped pecans |
| 1/4 | c | Brown sugar |
INSTRUCTIONS
In a large mixing bowl, gradually add sugar to eggs, beating until stiff. Add milk, cream, vanilla and salt and mix well. Refrigerate. Melt butter and saut. pecans. Add brown sugar and stir until melted. Cool well. Add to ice cream mixture and freeze in ice cream freezer. Yield: 1 gallon. DEBBIE R. NOLAN From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”