Chocolate Butter Pecan Ice Cream - cooking recipe

Ingredients

1/2 c. coarsely chopped pecans
1 Tbsp. butter
1/2 c. cocoa
2/3 c. water
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla
2 c. chilled whipping cream

Preparation

In a small skillet, over medium heat, saute pecans in butter 2 minutes.
Cool.
In a small saucepan, combine cocoa and water; bring to a boil over medium heat, stirring constantly.
Remove from heat; stir in milk and vanilla.
Pour into square pan, 9 x 9 x 2-inch.
Freeze until mushy.
In a large bowl, beat cream until stiff.
In a chilled bowl, whip the chocolate mixture.
Fold into whipped cream.
Blend in pecans.
Return to pan, cover and return it to freezer, stirring frequently during first hour.
Makes about 1 1/2 quarts ice cream.