Butter Pecan Ice Cream Recipe

• 1 can (14-oz) sweetened condensed lowfat milk
• 1 can (12-oz) evaporated lowfat milk
• 1 1/2 c. Sugar
• 4 lrg Large eggs
• 1 jar , (12-oz) caramel topping
• 1 tsp Butter flavoring
• 1 c. Minced pecans, toasted
• 6 c. Lowfat milk

1. Whisk together first 4 ingredients in a large saucepan.
2. Cook over medium heat, whisking often, 5 min.
3. Stir in caramel topping and remaining ingredients; cold.
4. Cover and refrigerateovernight, if you like.
5. Pour mix into freezer container of a 1-gallon hand-turned or possibly electric freezer.
6. Freeze according to manufacturer's instructions.
7. Pack freezer with additional ice and rock salt, and let stand 1 hour.
8. Makes 3 qts.

milk, milk, sugar, eggs, caramel topping, butter, pecans, milk

Taken from cookeatshare.com/recipes/butter-pecan-ice-cream-95501 (may not work)