Butter Pecan Ice Cream - cooking recipe

Ingredients

1 c. chopped pecans
2 Tbsp. margarine
1 1/2 c. evaporated milk
2 Tbsp. cornstarch
1 box butterscotch or caramel instant pudding
2 tsp. vanilla
4 eggs
2 c. sugar
1 c. brown sugar
milk to fill

Preparation

Toast pecans for 5 minutes in margarine in oven at 350\u00b0.
Mix cornstarch, sugar, brown sugar and 1 cup evaporated milk.
Cook until thick, stirring constantly.
Remove from heat.
Add vanilla and chill (can be cooked the day before).