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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.

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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
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