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
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.
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