Saturday, July 22, 2006

Cherry-Pecan Ice Cream Recipe

Cherry-Pecan Ice Cream Recipe

1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
2 cups half-and-half
2 cups whipping cream, un-whipped
1 (10-ounce) jar maraschino cherries, well drained and chopped (about 1 cup)
1/2 cup chopped pecans, toasted
1 tablespoon vanilla extract
1/2 teaspoon almond extract

In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's instructions. Freeze leftovers.

Notes: Refrigerator-Freezer Method:

Omit half-and-half. Whip whipping cream. In large bowl, combine Eagle Brand, 1/2 cup chopped maraschino cherries, 1/3 cup chopped pecans, toasted, 2 teaspoons vanilaa and 1/4 teaspoon almond extract; mix well. Fold in whipped cream. Pour into 9x5-inch loaf pan or other 2 quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.

Servings: Makes about 1 1/2 quarts

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