Butter Pecan Ice Cream - The Best

Ingredients

3 tablespoons butter (no substitute)
1 cup chopped pecans
3 lg. eggs
1 1/2 cups granulated sugar
Dash of salt
1 (13 oz.) can evaporated milk
1 (3 ⅝ oz.) pkg. butter pecan instant 4 tablespoons coffee creamer, dissolved in ¼ c. hot water
1 teaspoon vanilla extract
2 teaspoons butter flavoring
1 teaspoon maple flavoring

Preparation

1
Melt butter and mix with nuts. Spread out on a pan and toast in oven for 15 minutes at 325 degrees. Watch nuts carefully (they scorch easily) and stir often so they will brown evenly. Remove and cool. Cream eggs and sugar well. Add salt.
2
Mix in sweetened condensed milk, evaporated milk, instant pudding, coffee creamer dissolved in hot water, vanilla, butter and maple flavorings. Mix all together well, then pour into ice cream cylinder. Add enough fresh whole milk to bring mixture to 2/3 level. Mix well.
3
Put dasher in place. On either side of dasher add toasted pecans (they won't settle to bottom in this mixture. Freeze according to ice cream freezer instructions. Makes 1 gallon.

Tools

 



Yield:

4.0 servings

Added:

December 10, 2009

Creator:

Anonymous

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