Butter Pecan Ice Cream

Southern.Crockpot's picture

Apr. 29, 2011

Ingredients

Chopped pecans 2 Cup (32 tbs)
Butter/Margarine 3 Tablespoon , melted
Evaporated milk 43 1/2 Ounce (Three 14 1/2 Ounce Cans)
Instant vanilla pudding mix 7 1/2 Ounce (Two 3 3/4 Ounce Packages)
Sugar 2 1/2 Cup (40 tbs)
Vanilla extract 1 Teaspoon
Milk 2 Quart

Directions

MAKING

1) In butter, sauté the chopped pecans, constantly stirring, for about 5 minutes or till the pecans have toasted. Set pecans aside and allow them to cool.

2) Combine all the remaining ingredients and mix well.

Pour the concoction into an electric freezer's freezer can or that of a 1 1/12 to 2 – gallon hand turned.

3) Freeze mixture for about 10 minutes or till the ice cream has thickened.

4) Remove the dasher and add the toasted pecans into the ice cream mixture.

5) Return the dasher and freeze till firm, as per the manufacturer’s instructions.

6) Let ice cream ripen for a minimum of 60 minutes.

SERVING

7) Serve chilled.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1859Calories from Fat 770

 % Daily Value*

Total Fat 89 g136.9%

Saturated Fat 32 g160%

Trans Fat 0 g

Cholesterol

Sodium 1283 mg53.46%

Total Carbohydrates 238 g79.3%

Dietary Fiber 5 g20%

Sugars 232 g

Protein 42 g84%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet