| 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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