Food, Facts & Fun
Homemade Pecan Pie Ice Cream
1 (8 oz.) tub frozen whipped topping, thawed
1 (14 oz.) can sweetened condensed milk
1 pint Hiland Half and Half
2 tsp. Griffin's Vanilla Extract
1/2 of a Field's Pecan Pie, thawed and chopped
In a bowl, combine whipped topping, sweetened condensed milk, half and half, and vanilla extract; blend well. Transfer mixture to (at least) a 4-quart capacity ice cream freezer and freeze according to manufacturer's directions for about 20 minutes. At this point, the ice cream should be 'soft serve' consistency. When it is, add the chopped pecan pie to the freezer canister, and continue to freeze until done. Enjoy!