BUTTER PECAN ICE CREAM|
3 Tbsp. margarine or butter
1 c. chopped pecans
3 Tbsp. margarine
1 c. brown sugar
3 Tbsp. milk
1 Tbsp. white syrup
1 1/2 c. sugar
1 can Eagle Brand
2 tsp. vanilla
4 Junket rennet tablets
2 large eggs, well beaten
No. 2 large cans evaporated
milk (enough milk to finish
Mix well; fill to within 2-inches of top of ice cream
Note: May substitute homogenized milk completely if you
do not care for the evaporated.
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