Butter Pecan Ice Cream

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Title: Butter Pecan Ice Cream
Categories: Dessert, Ice cream, Sthrn/livng
Yield: 1 1/2gallons

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.

SOURCE: Southern Living Magazine, August 1980.
Typos by Nancy Coleman.

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