"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Butter-Pecan Ice Cream Recipe

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This recipe for Butter-Pecan Ice Cream, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Della Rannefeld
Added: Wednesday, March 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs
1 1/2 c sugar
2 Tbsp flour
1 pt whipping cream
1 Tbsp vanilla
1 Tbsp butter extract
1 Tsp maple extract
1 can Eagle Band milk
1 1/4 c pecans, chopped

Directions:
Directions:
Beat eggs really well, mix flour with sugar. Add remaining ingredients except pecans. Toast pecans in butter and beat all together. Pour in freezer and add whole milk to fill line. Freeze

 

 

 

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