Butter Pecan Ice Cream
- 2 c Pecans; chopped
- 3 tb Butter (or marg.); melted
- 3 cn Milk, evaporated; 14.5 oz ea
- 2 pk Pudding, instant vanilla
- 2 1/2 c Sugar
- 1 ts Vanilla extract
- 2 qt Milk
Saute pecans in butter, stirring constantly, about 5 minutes or until
toasted. Set aside to cool.
Combine remaining ingredients; mix well. Pour mixture into freezer can of
a 1-1/2 to 2-gallon hand-turned or electric freezer. Freeze about 10
minutes or until ice cream is thick. Remove dasher, and add pecans to ice
cream mixture. Return dasher; freeze until firm according to
manufacturer's instructions. Let ripen at least 1 hour.
SOURCE: Southern Living Magazine, August 1980. Typos by Nancy Coleman.
Posted to MM-Recipes Digest by "Rfm" on Aug 29, 98
toasted. Set aside to cool.
Combine remaining ingredients; mix well. Pour mixture into freezer can of
a 1-1/2 to 2-gallon hand-turned or electric freezer. Freeze about 10
minutes or until ice cream is thick. Remove dasher, and add pecans to ice
cream mixture. Return dasher; freeze until firm according to
manufacturer's instructions. Let ripen at least 1 hour.
SOURCE: Southern Living Magazine, August 1980. Typos by Nancy Coleman.
Posted to MM-Recipes Digest by "Rfm"
