This butter pecan ice cream recipe is a breeze to make, all thanks to the genius of Paula Deen!
- 3 cups whole milk
- 1 teaspoon pure vanilla extract
- 3 3/4 ounces french vanilla pudding mix
- 1 can evaporated milk
- 2/3 cup pecans
- 1 tablespoon unsalted butter
- Melt the butter in small saucepan. Over low heat, cook the pecans until they are lightly browned, approximately five minutes. Place on a...
- Get the full instructions at Food Fanatic