Butter pecan ice cream

Preparation Time10 mins
Cooking Time5 mins
Serves2
DifficultyEasy

Ingredients

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

Method

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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Butter pecan ice cream