Ingredients
- 1 tablespoon unsalted butter
- 2/3 cup chopped pecans
- 1 (13-ounce) can evaporated milk
- 1 (3 3/4-ounce) package instant French vanilla pudding mix
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 cups whole milk
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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By lovly2cu2_13175737
on September 09, 2012
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this recipe as written tastes like ice milk
By vandemarke_814949
Parkville, MO
on July 17, 2012
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I left out the Peacans cut the sugar in half and it was delicious vanilla ice cream!
By mom_a_and_z
on June 12, 2012
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My dad has been trying to find real butter pecan ice cream for nearly 20 years. It cannot be bought in the south. Imagine our surprise that the most southern of chefs created a perfect recipe for the real thing. Of course, Paula does know butter... We had to reduce this to fit in our ice cream maker, but that's okay. We'll just have to make it more often. Thanks Paula. What a perfect pre-Father's day find. His day has been made.
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