Butter Pecan Ice Cream - cooking recipe

Ingredients

2 c. chopped pecans
3 Tbsp. butter or margarine, melted
3 (14 1/2 oz.) cans evaporated milk
2 (3 3/4 oz.) pkg. instant vanilla pudding mix
2 1/2 c. sugar
1 tsp. vanilla
2 qt. milk

Preparation

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 freezer instructions.
Let ripen at least 1 hour.
Makes about 1 1/2 gallons.