Butter Pecan Ice
Cream
2 eggs
1 c. brown sugar
2 cans evaporated milk
1 box instant vanilla pudding
1 1/2 c. toasted pecans
1 1/2 c. sugar
Milk
Saut?chopped pecans in small amount of butter. Stir constantly about 5
minutes or until toasted. Set aside to cool. Combine remaining
ingredients. Mix well. Pour into 1 1/2 gallon freezer. Finish filling
with whole milk. Freeze. Best to let set 1 hour.
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