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Add a photoServings: 1.5
Ingredients
- 2 c. Pecans, minced
- 3 Tbsp. Butter (or possibly marg.), melted
- 3 can Lowfat milk, evaporated, 14.5 ounce ea
- 2 pkt Pudding, instant vanilla
- 2Â 1/2 c. Sugar
- 1 tsp Vanilla extract
- 2 quart Lowfat milk
Directions
- Saute/fry pecans in butter, stirring constantly, about 5 min or possibly till toasted. Set aside to cold.
- Combine remaining ingredients; mix well. Pour mix into freezer can of a 1-1/2 to 2-gallon hand-turned or possibly electric freezer. Freeze about 10 min or possibly till ice cream is thick. Remove dasher, and add in pecans to ice cream mix. Return dasher; freeze till hard according to manufacturer's instructions. Let ripen at least 1 hour.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4250g | |
| Calories 4722 | |
| Calories from Fat 1330 | 28% |
| Total Fat 155.16g | 194% |
| Saturated Fat 53.08g | 212% |
| Trans Fat 0.0g | |
| Cholesterol 274mg | 91% |
| Sodium 1967mg | 82% |
| Potassium 5891mg | 168% |
| Total Carbs 733.9g | 196% |
| Dietary Fiber 13.2g | 44% |
| Sugars 708.48g | 472% |
| Protein 131.31g | 210% |
