Butter Pecan Ice Cream

 

1 1/2 cups white sugar 

1 cup brown sugar 

1 large package vanilla instant pudding 

4 eggs 

1 large can evaporated milk 

2 cups pecans, coarsely chopped 

2 tablespoons butter 

1 8-ounce carton whipped topping 

enough milk to fill 1 gallon freezer 

 

Toast pecans with butter. (I toast mine in the microwave and stir every couple of minutes until they are toasted.) Cool pecans. 

 

Cook eggs, sugars and some of the milk to make a soft custard. (I also do this in the microwave.) 

 

Mix everything except the whipped topping. Pour into freezer bucket and freeze the ice cream. When the freezer stops, take out the dasher and stir in the whipped topping. Pack and let set until serving.