I wouldn't trade the memories I have of hand cranked homemade ice cream but I do enjoy the ease of making ice cream with the electric freezer Ryan and I received as a joint birthday gift! Since July is National Ice Cream Month, I've decided to experiment with a few new recipes for homemade ice cream. Butter Pecan Ice Cream recipe is from one of my favorite recipe books-Jim Graham's Farm Family Cookbook for City Folks.
Butter Pecan Ice Cream
1/4 cup butter
2 cups chopped pecans
7 cups milk,divided
1 14-ounce can sweetened condensed milk
2 cups sugar
6 large eggs, lightly beaten
1 5.1-ounce package of vanilla instant pudding mix
1 teaspoon vanilla extract
Melt butter in large, heavy saucepan over medium-high heat. Add pecans. Cook, stirring constantly for 3 minutes, or until lightly browned. Drain and set aside. Combine 1 cup milk, sweetened condensed milk, sugar, and eggs in saucepan. Cook over medium heat, stirring constantly for 5 minutes, or until mixture coats back of a spoon. Cool. Stir in remaining 6 cups milk, pudding mix, and vanilla. Add pecans; stir well. Pour mixture into freezer container of a 5-quart ice-cream freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt. Let stand 1 hour before serving. Makes 1 gallon
Happy memory making!