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Recipe : Entry # 5511
Shirley Dreitzler
Recipe Title
Butter Pecan Ice Cream
Recipe Theme
Arab EC
5 eggs, beaten
1 pound dark brown sugar
1 3-ounce box butter pecan instant pudding mix
8 ounces Cool Whip 1 pint half and half
1/2 pint whipping cream
2 cups toasted pecans (toasted in butter)
Whole milk to fill
Mix eggs and sugar until thick and fluffy. Add pudding mix and Cool Whip and mix well. Add half and half, whipping cream and pecans. Pour into an ice cream freezer and fill with whole milk to make a gallon.