Photo: Butter Pecan Ice Cream Recipe
Ingredients
- 1 stick unsalted butter
- 2/3 cup chopped pecans
- 1 (14-ounce) can evaporated milk
- 1 (3 3/4-ounce) package instant French vanilla pudding mix
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 3 cups whole milk
Directions
Melt the butter in a small saucepan. Over low heat, cook the pecans 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 Patti6639
on January 10, 2010
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This is my new favorite homemade ice cream! Really tasty and so easy! Instant pudding? Who knew! Didn't have pecans so I used walnuts and they worked just fine (in 1 tbsp butter. Will try pecans next time and it will probably be even better (if that's possible. Thanks Paula!
By vance5_11010389
Spring, TX
on August 30, 2008
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My daughter and I love to try a lot of different ice cream recipes and this one takes the cake! GREAT flavor and so easy! This is definitely a keeper!
By morrisoncyndi_1...
Mooresboro, NC
on August 20, 2008
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This ice cream is the best. We have an ice cream social at work with many diffrent ice creams and this is the one gone first and everyone always wants the recipe. I use the original recipe which calls for 1 stick of butter. What I do is melt the butter in a sauce pan and mix it with all the other ingredients except for the pecans, it helps to also melt the sugar (which is 1/2 c on original recipe. It's not waisted if you put it in with all the other ingredients and it gives this ice cream that old fashioned buttery butter pecan flavor!
Read all 9 reviews