3 tbsp. butter (no substitute)
1 c. chopped pecans
3 lg. eggs
1 1/2 c. granulated sugar
Dash of salt
1 can sweetened condensed milk
1 (13 oz.) can evaporated milk
1 (3 5/8 oz.) pkg. butter pecan instant pudding mix
4 tbsp. coffee creamer, dissolved in 1/4 c. hot water
1 tsp. vanilla extract
2 tsp. butter flavoring
1 tsp. maple flavoring
Milk

Melt butter and mix with nuts. Spread out on a pan and toast in oven for 15 minutes at 325 degrees. Watch nuts carefully (they scorch easily) and stir often so they will brown evenly. Remove and cool. Cream eggs and sugar well. Add salt.

Mix in sweetened condensed milk, evaporated milk, instant pudding, coffee creamer dissolved in hot water, vanilla, butter and maple flavorings. Mix all together well, then pour into ice cream cylinder. Add enough fresh whole milk to bring mixture to 2/3 level. Mix well.

Put dasher in place. On either side of dasher add toasted pecans (they won't settle to bottom in this mixture. Freeze according to ice cream freezer instructions. Makes 1 gallon.