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
  1. Sauté chopped pecans in butter, stirring occasionally, about 5 minutes or until toasted. Set aside and cool.
  2. 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.
  3. 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.

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.

Kitchen tools you'll need for Butter Pecan Ice Cream:
Blender, Mixing Bowls, Old-fashioned Ice Cream Maker, Saucepan

Ready in: 3 Hrs

Recipe editor Patricia Mitchell