Ingredients

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

Directions

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.

Recipe Courtesy of Paula Deen