|
|
ITALIAN CREAM CAKE
ICE CREAM
|
2 c. Pecans (chopped)
4 T. Butter
2 sm. pkg. Instant Cheesecake Pudding Mix
2 c. Sugar
4 - 12 oz. Cans Evaporated Milk
2 tsp. Butter Extract
Sauté pecans and butter in a sauce pan, lightly toasting, DO NOT scorch. Allow to cool.
Mix pudding, sugar, and 1 can of milk and whisk to dissolve pudding and sugar. Add other 3 cans milk and butter extract and whisk until all is well incorporated. Add cooled pecans and enough milk to make 1 gallon. Refrigerate over night or at least until the mixture is cold.
Put in an ice cream freezer and follow manufacturer directions. This is absolutely delicious |
|
|
