"The belly rules the mind."--Spanish Proverb

Southern Pecan Ice Cream Recipe

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This recipe for Southern Pecan Ice Cream, by , is from Mahaffey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Mahaffey
Added: Thursday, January 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs
2 cups brown sugar
1/2 tsp salt
2 tbsp vanilla
1 qt cream
1 cup toasted pecans

Directions:
Directions:
Beat eggs with brown sugar, salt, vanilla and cream. Pour in gallon ice cream container, then fill container to about 4 inches from top with whole milk. Toast pecans in 2 tbsp butter in oven at 325, watching carefully. Stir often then cool. Add cooled pecans to ice cream once it appears to be getting thick. Finish freezing.

 

 

 

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