Recipe courtesy of Paula Deen
Total:
45 min
Active:
10 min
Yield:
10 1/2 cups (about 2 quarts)
Level:
Intermediate

Ingredients

Directions

Melt the butter in a small saucepan. Cook the pecans over low heat until they are lightly browned, about 3 minutes. Place on a paper towel to drain and cool. In an 8-cup measuring cup with a spout, combine the remaining ingredients. Whisk until the sugar is dissolved. Pour the mixture into an ice cream maker and freeze according to manufacturers' instructions. Add the pecans 10 minutes into the freezing.

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