Butter pecan ice cream

Butter pecan ice cream

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves2
  • DifficultyEasy
113g unsalted butter
2/3 cup pecans, chopped
1 (400g) tin evaporated milk
1 (110g) package instant French vanilla pudding mix
1/2 cup sugar
1 tsp vanilla essence
720ml whole milk
1) Melt the butter in a small saucepan.

2) Over low heat, cook the pecans until they are lightly browned, about 3 minutes. Place on a paper towel to drain and cool.

3) In an eight-cup measuring jug with a spout, combine the remaining ingredients. Whisk until the sugar is dissolved. Pour the mixture into an ice cream maker and freeze according to the manufacturers' instructions. Add the pecans 10 minutes into the freezing.

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