Chocolate Butter Pecan Ice Cream - cooking recipe

Ingredients

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

Preparation

In a small skillet, saute pecans in butter 2 minutes.
Cool. In a saucepan combine cocoa and water; bring to a boil over medium heat, stirring constantly.
Remove from heat; stir in Eagle Brand condensed milk and vanilla.
Pour into a 9 x 9-inch pan and freeze until mushy.
In a large bowl, beat cream until stiff.
In a small bowl whip chocolate mixture and fold into whipped cream.
Blend in pecans.
Return to square pan; cover and return to freezer.
Stir frequently during first hour; freeze until firm.