| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert, Ice cream, Sthrn/livng |
1 |
1/2gallons |
INGREDIENTS
| 2 |
c |
Pecans; chopped |
| 3 |
tb |
Butter (or marg.); melted |
| 3 |
cn |
Milk, evaporated; 14.5 oz ea |
| 2 |
pk |
Pudding, instant vanilla |
| 2 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla extract |
| 2 |
qt |
Milk |
INSTRUCTIONS
Saute pecans in butter, stirring constantly, about 5 minutes or until
toasted. Set aside to cool.
Combine remaining ingredients; mix well. Pour mixture into freezer can of
a 1-1/2 to 2-gallon hand-turned or electric freezer. Freeze about 10
minutes or until ice cream is thick. Remove dasher, and add pecans to ice
cream mixture. Return dasher; freeze until firm according to
manufacturer's instructions. Let ripen at least 1 hour.
SOURCE: Southern Living Magazine, August 1980. Typos by Nancy Coleman.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 29, 98
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