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6 qt. ice cream electric freezer 3 (10 lb.) bags of ice 2 c. chopped pecans 3 Tbsp. butter 3 cans evaporated milk 2 small boxes instant vanilla pudding approximately 2 qt. whole milk 2 1/2 c. granulated sugar 1 tsp. vanilla ice cream salt Saute pecans in butter, about 5 minutes being careful not to burn. Cool. Mix all other ingredients ahead and chill in ice cream churn in refrigerator. When you have put churn in the maker and alternated ice and salt, run the maker for about 20 minutes and then stir in pecans. Be very careful when removing lid to keep ice and salt from getting in ice cream mixture. Replace lid and continue making until maker stops. Unplug and carefully remove lid. Remove paddle, scraping ice cream off. Put stopper in hole in lid and replace down in maker covered completely with ice and salt. Let set for 1 hour at least. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |