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Paula Deen Butter Pecan Ice Cream Recipe

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Ingredients: 

3 cups whole milk
1 teaspoon vanilla extract
3 3/4 ounces french vanilla pudding mix
1 can evaporated milk
2/3 cup pecan nuts
1 tablespoon unsalted butter


 

  1. Melt the butter in small saucepan.
  2. Over low heat, cook the pecans until they are lightly browned, approximately five minutes.
  3. Place on a paper towel to drain and cool. In an 8-cup measuring cup with a spout, combine the remaining ingredients.
  4. Whisk until the sugar is dissolved.
  5. Pour this mixture into an ice cream maker and freeze according to manufacturers’ instructions.
  6. Add the pecans ten minutes into the freezing.
     

 

 

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