Description
You know you’re in Texas when you have a bowl of butter pecan ice cream.
Ingredients
- 2 cups chopped pecans
- 3 tablespoons butter, melted
- 3 14-1/2-ounce cans evaporated milk
- 2 3-3/4-ounce packages instant vanilla pudding mix
- 2-1/2 cups sugar
- 1-1/2 teaspoons vanilla extract
- 2 quarts whole milk
Instructions
- Sauté chopped pecans in butter, stirring occasionally, about 5 minutes or until toasted. Set aside and cool.
- Combine remaining ingredients, stirring until smooth and sugar has completely dissolved. Pour mixture into freezer can of hand-turned or electric ice cream freezer. Freeze for 10 minutes or until mixture has thickened.
- Remove dasher, and add pecans to mixture. Return dasher, and continue freezing according to freezer manufacturer’s directions. Let ice cream ripen for at least 1 hour before serving.
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And here you thought a “dasher” was one of Santa’s reindeer. To bring yourself up to speed (or refresh your memory) on using an old-fashioned ice cream freezer, see How to Use an Old-Fashioned Ice Cream Freezer.