3 tbsp. butter
1 c. chopped pecans
3 lg. eggs
1 to 1 1/2 c. sugar
Dash of salt
1 can (about 14 oz.) sweetened condensed milk
1 (13 oz.) can evaporated milk
1 (3 5/8 oz.) pkg. butter pecan or vanilla instant pudding or butterscotch
1/4 c. coffee creamer
1/4 c. hot water
1 tsp. vanilla
2 tsp. butter flavoring
1 tsp. maple flavoring
Milk or heavy cream

Melt butter and mix with pecans. Spread on a baking pan and toast at 325 degrees for 15 minutes, or until light brown, stirring often to toast evenly. Set aside to cool.

Beat eggs with sugar until creamed well. Add salt. Combine condensed and evaporated milks with instant pudding. Add coffee creamer, water, vanilla, butter and maple flavorings, blending well.

Carefully turn mixture into churn-type ice cream freezer. Add milk to fill line. Add toasted nuts to each side of dasher. Freeze according to manufacturer's directions for your freezer. Makes 1 gallon.