Wednesday, July 22, 2009

BUTTER PECAN ICE CREAM

4 eggs
2 cups brown sugar
1 to 2 pkgs butter pecan instant pudding mix (depends on whether or not you use the eggs)
1 tbsp vanilla
1 can evaporated milk
1 1/2 cups white corn syrup
chopped pecans
milk

Beat eggs in a large mixing bowl. Add the remaining ingredients using enough milk to fill the ice cream freezer. If you do not want to use raw eggs, you may omit them but be sure to use both packages of pudding mix. Use only one package of pudding mix if using eggs. Follow instructions on your ice cream freezer.

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