Eggnog Over Pecan Ice Cream |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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You're sure to get rave reviews with this new take on a classic holiday beverage from Amy Short of Lesage, West Virginia. Best of all, it's ready in just 10 minutes! Ingredients:
1 quart eggnog |
1/2 to 3/4 teaspoon rum extract |
1/2 gallon butter pecan ice cream |
Directions:
1. In a large saucepan, heat eggnog and extract just until warmed. Serve over ice cream. Yield: 8-10 servings. |
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