Recipes

[mustang66lady]

I made this for my hubby last year for Father's Day and it was such a hit, it will make a repeat appearance this year. The recipe is from the Eagle Brand site. I did toast all the pecans used in the recipe and lightly salted them. Hope you enjoy this if you decide to try it!

<h1>Butter Pecan Ice Cream Loaf</h1>

<h2>Ingredients</h2>

• 1 cup graham cracker crumbs
• 1/4 cup ground pecans
• 7 tablespoons butter
• 2 cups heavy cream
• 1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
• 1 cup chopped pecans, toasted*
• 1 teaspoon maple extract
• 1/2 cup caramel topping
• 1/4 cup pecan halves

<h2>Instructions</h2>

• LINE 9x5-inch loaf pan with foil, extending over edges of pan. Combine cracker crumbs, ground pecans and 4 tablespoons melted butter in small bowl. Press firmly into bottom and halfway up sides of prepared pan.
• WHIP heavy cream to stiff peaks in large bowl. Stir sweetened condensed milk, 1 cup chopped pecans, maple extract and 3 tablespoons melted butter in another large bowl until blended. Fold in whipped cream. Pour into prepared pan. Cover.
• FREEZE 6 hours or until firm. Invert onto serving plate. Remove foil. Spoon caramel topping over loaf. Garnish with remaining 1/4 cup pecan halves. Slice into servings.
• *To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over browning remove from pan