4 c. milk
2 (3 1/2 oz.) pkgs. instant pudding (use butterscotch for Maple Nut Crunch)
1 c. brown sugar, firmly packed
2 pts. half & half
1 1/2 tbsp. vanilla
4 eggs, well beaten
1 c. nuts, chopped (optional)

Mix pudding and milk in large bowl at low speed. Set in refrigerator for 5 minutes. Add sugar, half and half, vanilla and eggs. Mix well and pour in ice cream freezer. Makes 3 quarts.