Butter Pecan Ice Cream

• 1  tablespoon  unsalted butter
• 2/3  cup  chopped pecans
• 1 (13-ounce) can evaporated milk
• 1 (3 3/4-ounce) package instant French vanilla pudding mix
• 1  cup  sugar
• 1  teaspoon  vanilla extract
• 3  cup  whole milk

Melt the butter in a small saucepan. Over low heat, cook the pecans until they are lightly browned, about 3 minutes. Place on a paper towel to drain and cool. In an 8-cup measuring cup with a spout, combine the remaining ingredients. Whisk until the sugar is dissolved. Pour the mixture into an ice cream maker and freeze according to manufacturers' instructions. Add the pecans 10 minutes into the freezing.

Prep Time: 10 minutes
Inactive Prep Time: 35 minutes
Cook Time: 5 minutes
Difficulty: Easy
Yield: 2 quarts

Recipe courtesy Paula Deen

Show: Paula's Party

Episode: Paula's Favorite Foods