Homemade Butter Pecan Ice Cream

I love homemade ice cream. One thing I am thankful to have lived to see is the invention of electric ice cream freezers. In the old days, you had to hand crank an ice cream freezer for at least thirty minutes. It was worth the hard work, but I am glad all I have to do now to enjoy this is to put the plug in the outlet.

1 ½ cups sugar

1 ½ cups egg substitute

1 (14-ounce) can sweetened condensed milk

1 quart light whipping cream

2 cups heavy whipping cream

teaspoon salt

½ teaspoon butter flavoring

2 cups chopped toasted pecans

1 to 2 quarts milk

Place the sugar and egg substitute in a medium bowl. Beat with an electric mixer on low speed for 3 minutes. Add the condensed milk and continue to beat. Add the light and heavy creams, salt, and butter flavoring. Continue to mix on low speed for 3 more minutes. Add the pecans and pour the mixture into an ice cream freezer’s container. Add milk to the fill line. Freeze according to manufacturer’s directions.

Makes 1 gallon.