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 hellraisnangel4...
WEST PATERSON,NJ
on May 30, 2011
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It was the worse ice cream ever! I know how to make all kinds of ice cream. I tried this one because it was easy and I didn't have to go to the store for the ingredients, Never again, Paula I love ya but ya missed the boat on this one......
By JanetK88
on May 27, 2011
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Is that a typo in the recipe? 1 (3 3/4-ounce package instant French vanilla pudding mix. I could not find 3 3/4 ounce, only 3/4 ounce.
By amywilcox_10646835
on August 17, 2010
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I made this recipe for a cookout at my Dad's. Butter Pecan ice cream is his favorite...and mine. I wanted to use a recipe that did not require eggs. The taste was great the way the recipe calls, but I needed more liquid to fill up my ice cream maker, so I added a quart of half and half and a can of sweetened condensed milk. The taste was excellent. I followed the instructions and the ice cream maker ran for a long time...kept adding more and more ice, but the ice cream would not set up. It was like some of the other comments said...ice milk. It had the consistancy of a melted milk shake. The flavor was really, really good. but I really wanted ice "cream". Why didn't it work??? I will have to find another recipe (that doesn't have eggs that will set right.
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