2 pkgs. butterscotch pudding mix
4 c. milk
1 or 2 c. toasted buttered pecans
1/2 pt. whipping cream
1 c. sugar
1 qt. half & half

Cook pudding with 2 cups milk. Cool with 2 more cups milk. Add toasted butter pecans, chopped. Add whipping cream and sugar, mix well. Pour into ice cream freezer. Add half & half or enough milk to fill freezer.