Chocolate Butter Pecan Ice Cream - pecans

Method

• 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.