Butter Pecan Ice Cream

Butter buds are the secret ingredient to this smooth and creamy butter pecan ice cream.

Ingredients:

• 1 1/2 cups milk
• 1 small can evaporated milk
• 1/2 cup cream
• 3 egg yolks
• 1/2 stick butter, hot
• 1/2 box vanilla pudding mix
• 1/4 cup corn syrup
• 1/4 cup sugar
• Pinch salt
• 1/4 tsp butter buds
• 15 pecan pieces

Directions:

Reserve 1 cup cold milk for mixing with pudding. Mix 1/2 cup milk, evaporated milk, and cream in a double boiler. In mixer, blend eggs then pour a constant stream of hot butter into yolks while blending. Pour into milk mixture and stir. Heat mixture on double boiler, stirring, until it coats the back of spoon but not boiling. Take off heat and slowly add sugar, stirring. Add corn syrup and salt. Mix 1 cup cold milk with pudding. Slowly pour into hot mixture stirring. Pour through strainer into large bowl. Stir in 1/4 tsp butter buds, and add 15 pecan pieces that have been microwaved 15 seconds. Refrigerate before placing in ice cream maker.

Number of Servings: 6

Notes from the Cook: The easiest, most creamy and stable ice cream you'll ever eat.