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Butter Pecan Ice Cream


  • 1 cup pecans
  • 3 tablespoons melted butter
  • 1/4 teaspoon salt
  • 4 eggs
  • 2 1/2 cups granulated sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1 small box butter pecan or vanilla instant pudding
  • 1 tablespoon vanilla extract


  1. Sauté pecans and salt in butter until golden brown. Cool.
  2. Beat eggs until frothy.
  3. Gradually add sugar, beating until thick.
  4. Stir in sweetened condensed milk and dry pudding.
  5. Add vanilla extract and nuts.
  6. Pour into a freezer can.
  7. Use freezer as per manufacturer's instructions.
  8. Ripen for 1 hour, packed.

Makes 1 gallon.

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