Butter Pecan Ice Cream

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 5 min
  • Yield: 10 1/2 cups (about 2 quarts)
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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


  1. 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.