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      Title: Butter Pecan Ice Cream
 Categories: Dessert, Ice cream
      Yield: 1-1/2 Gallons

      2 c  Pecans; chopped
      3 tb Butter; melted
 43 1/2 oz Evaporated milk (3 cans)
      2    Boxes instant vanilla
           - pudding
  2 1/2 c  Sugar
      1 ts Vanilla extract
      2 qt Milk

  Saute pecans in butter, stirring constantly, about 5 minutes or
  until toasted. Set aside to cool.

  Combine remaining ingredients; mix well. Pour mixture into freezer
  can of a 1-1/2 to 2 gallon hand-turned or electric freezer. Freeze
  about 10 minutes or until ice cream is thick. Remove dasher, and
  add pecans to ice cream mixture. Return dasher; freeze until firm
  according to manufacturer's instructions. Let ripen at least
  1 hour.

  Recipe FROM: Southern Living magazine, Aug 1980

  Typed by: Nancy Coleman

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