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Butter Pecan Ice Cream




  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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