Butter Pecan Ice Cream - cooking recipe

Ingredients

1/2 c. chopped pecans
2 Tbsp. butter, melted
4 eggs
2 1/2 c. sugar
1 (14 oz.) can sweetened condensed milk
1 (3 3/4 oz.) pkg. butter pecan instant pudding mix
about 6 c. milk

Preparation

Saute pecans in butter until golden brown.
Cool.
Beat eggs at medium speed until frothy.
Gradually add sugar, beating until thick.
Stir in next two ingredients.
Pour mixture in freezer can of 4 or 5 quart freezer.
Add enough milk to reach fill line. Freeze according to manufacturer's instructions.
Let ripen at least 1 hour.
Yield:
about 1 gallon.