Beverage & Bar FeaturesFood Features
Traditional Texas FoodDesserts
Texas SeafoodAsk Dr. John Q&A
RecipesFood Gifts
Loading

Butter Pecan Ice Cream

  • 2 cups chopped pecans
  • 3 tablespoons butter, melted
  • 3 14-1/2-ounce cans evaporated milk
  • 2 3-3/4-ounce packages instant vanilla pudding mix
  • 2-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 2 quarts whole milk
Sauté chopped pecans in butter, stirring occasionally, about 5 minutes or until toasted. Set aside and cool.

Combine remaining ingredients, stirring until smooth and sugar has completely dissolved. Pour mixture into freezer can of hand-turned or electric ice cream freezer. Freeze for 10 minutes or until mixture has thickened.

Remove dasher, and add pecans to mixture. Return dasher, and continue freezing according to freezer manufacturer's directions. Let ice cream ripen for at least 1 hour before serving. Makes about 1-1/2 gallons.



Note: And here you thought a "dasher" was one of Santa's reindeer. To bring yourself up to speed (or refresh your memory) on using an old-fashioned ice cream freezer, see How to Use an Old-Fashioned Ice Cream Freezer. Ice Cream Recipes
Online Since 1997

Stay Connected
Follow us on Twitter
Our Facebook Fan Page
TexasCooking on Flickr

Message Boards
Recipe Exchange, Chat

Follow Me on Pinterest
Recipes Alphabetical


Holiday Recipes

Texas Wines & Wineries

Texas Restaurants

Shop on Amazon.com
Visit amazon.ca


Website: Texana
Our website devoted to Texas books, travel, people & culture


Save on Your
Favorite Coffee
Coffee For Less
5% off Coupon Code: CFLESS

Serve on Fiesta ware
Copyright , Mesquite Management, Inc. All rights reserved.