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CARAMEL BUTTER PECAN ICE CREAM

egg substitute to equal 6 eggs
1 can Eagle Brand milk
1 pkg. caramels (or 2 cups)
1 c. pecans, chopped
Homogenized milk as needed
1 c. sugar
1 lg. can Pet milk
2 tbsp. vanilla
1 tbsp. butter

Heat pecans in butter until brown. Cool. Melt caramels in a little milk. Cool. Beat eggs and sugar until light and creamy. Add Pet milk, Eagle Brand milk, caramels, vanilla and nuts. Put in freezer can and finish filling with regular milk. Freeze according to freezer directions..

Source: http://www.nancys-kitchen.com

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