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 lovly2cu2_13175737
on September 09, 2012
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I agree with rocdew_6856529, this recipe is poorly written. I made it twice, once as written and it was like ice milk, the second time with more fat content, hard as a rock.
By Chef #1553430
Clarkston, MI
on April 15, 2012
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IT IS SO SIMPLE EVEN I COULD MAKE IT. WONDERFUL FLAVOR AND EXTREMELY SIMPLE AND FAST-GREAT JOB PAULA ANY BEGINNER CAN MAKE THIS ONE.
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!
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