Butter Pecan Ice Cream - cooking recipe

Ingredients

1 (14 oz.) can Eagle Brand
1 (12 oz.) can Milnot
1 1/2 c. chopped pecans
5 to 6 eggs
1 tsp. vanilla
1 1/2 c. brown sugar
3 to 4 c. milk

Preparation

Mix eggs, brown sugar and 1 1/2 cups milk in blender.
Blend until sugar is dissolved.
Add pecans and vanilla into blender. Chop pecans for a few seconds.
Add the mixture from the blender into the freezer can with the Eagle Brand and Milnot.
Fill the can with the rest of your milk.
Freeze as normal.