Recipe by rlt11_NMC
"This recipe is one that my cousin made up using her mother's basic recipe when we were teenagers. It tastes like pecan pie with ice cream. It became one of the family's favorites. Nowadays we use our stand mixer's nice attachment, the ice cream bowl - or on-the-counter ice cream makers - and it still comes out great. I mix this up of a morning or the night before I plan to make it. One reason for this was the longer it sets, the better the flavors blend into cream mixture, making a much better flavored ice cream and a faster freeze time."
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caramel ice cream topping
3 1/2 cups
1 (14 ounce) can
sweetened condensed milk (such as Eagle Brand®)
1 (3.5 ounce) package
instant vanilla pudding mix
1 1/2 cups
coarsely chopped pecans, or more to taste
Too sweet, the condensed milk taste is rather strong, and the texture just isn't right. I made this in my counter-top ice cream maker and after the churn cycle, it was still rather runny so I put it in the freezer to set. After 7 hours, it still did not have a good ice cream consistency. I think we will probably be throwing the rest of this out because it's syrupy tasting and not creamy. I make ice cream quite often, but this is one recipe I will not be using again, sorry.
I love ice cream and my ice cream maker gets used 2-3 times a week if not more. I made this recipe and it was a huge hit at my house! I have never seen ice cream disappear that fast. What are you waiting for? Try it!
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan Caramel Ice Cream
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 95
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