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 can (about 13 oz.) evaporated milk
1 sm. box butter-pecan or vanilla instant pudding
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 directions for your freezer. Makes 1 gallon.