Butter Pecan Ice Cream

Submitted By: Johnny Beth Nolen

Ingredients

• 2 cups pecans
• 1 large package instant
• vanilla pudding
• 1 can Eagle Brand milk
• 1 large can Pet milk
• 1 cup brown sugar
• Milk

Instructions

Toast pecans in oven on 275º for 15 minutes on cookie sheet. Allow to cool.

In a large mixing bowl, mix together pudding, Eagle Brand milk, and Pet milk. Add brown sugar mix. Stir in pecans. Pour into a 4-quart ice cream freezer, and finish filling with milk to the fill line. Run freezer until it stops. Remove dasher and cover with ice. Let ice cream stand for 1 hour until it hardens.