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Butter Pecan Ice Cream

By Paula Deen


Difficulty: Easy

Prep time: 45 minutes

Cook time: 5 minutes

Servings: 2 quarts



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


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 manufacturer’s instructions. Add the pecans 10 minutes into the freezing. Makes 2 quarts.

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