Shelly's Recipe

BUTTER PECAN ICE CREAM LOAF

Category: Frozen Desserts

1 cup graham cracker crumbs
1/4 cup ground pecans, toasted*
7 tablespoons butter, melted, divided
2 cups heavy cream
1 can sweetened condensed milk
1 cup chopped pecans, toasted*
1 teaspoon maple extract
1/2 cup caramel flavored topping
1/4 cup pecan halves

Line 9x5-inch loaf pan with foil, extending over edges of pan. Combine cracker crumbs, ground pecans and 4 tablespoons melted butter in small bowl. Press firmly into bottom and halfway up sides of prepared pan.

Whip heavy cream to stiff peaks in large bowl. Stir sweetened condensed milk, 1 cup chopped pecans, maple extract and 3 tablespoons melted butter in another large bowl until blended. Fold in whipped cream. Pour into prepared pan. Cover.

Freeze 6 hours or until firm. Invert onto serving plate. Remove foil. Spoon caramel topping over loaf. Garnish with remaining 1/4 cup pecan halves. Slice into servings. Yield: 8 to 10 servings

*To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over browning remove from pan immediately.