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      Title: Butter Pecan Ice Cream
 Categories: Dessert, Ice cream, Sthrn/livng
      Yield: 1 1/2gallons

      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

  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.

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