Butter Pecan Ice Cream
2 c Pecans; chopped
3 tb Butter (or marg.); melted
3 cn Milk, evaporated; 14.5 oz ea
2 pk Pudding, instant vanilla
2 1/2 c Sugar
1 ts Vanilla extract
2 qt Milk
Saute pecans in butter, stirring constantly, about 5 minutes or until toasted. Set aside to cool.
Combine remaining ingredients; mix well. Pour mixture into freezer can of a 1-1/2 to 2-gallon hand-turned or electric freezer. Freeze about 10 minutes or until ice cream is thick. Remove dasher, and add pecans to ice cream mixture. Return dasher; freeze until firm according to manufacturer's instructions. Let ripen at least 1 hour.
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