Butter Pecan Ice Cream

Cookbook Category: Desserts

 2 cups chopped pecans

 3 tablespoons butter, melted

 3 14-1/2-ounce cans evaporated milk

 2 3-3/4-ounce packages instant vanilla pudding mix

 2-1/2 cups sugar

 1-1/2 teaspoons vanilla extract

 2 quarts whole milk

Sauté chopped pecans in butter, stirring occasionally, about 5 minutes or until toasted. Set aside and
cool.

Combine remaining ingredients, stirring until smooth and sugar has completely dissolved. Pour
mixture into freezer can of hand-turned or electric ice cream freezer. Freeze for 10 minutes or until
mixture has thickened.

Remove dasher, and add pecans to mixture. Return dasher, and continue freezing according to freezer
manufacturer's directions. Let ice cream ripen for at least 1 hour before serving. Makes about 1-1/2
gallons.