Caramel Pecan Ice Cream

1. In medium bowl, place all ingredients except pecans.
2. Whisk until well blended and pudding is dissolved.
3. Cover and chill thoroughly, at least 6 hours.
4. Assemble and engage freeze bowl, dasher, and drive assembly as directed in link below.
5. Turn to speed 1. Using container with a spout, pour mixture into freeze bowl.
6. Continue on speed 1 for 15 to 20 minutes or until desired consistency, adding pecans during the last 1 minute of freeze time.
7. Immediately transfer ice cream into serving dishes, or freeze in airtight container.

• 3-1/2 cups whole milk
• 1 can (14oz) sweetened Condensed milk
• 1 cup prepared hot caramel or butterscotch topping
• 1 package (3.4oz) instant cheesecake pudding and pie filling mix
• 1 t vanilla
• 1/8 t salt
• 1 to 1-1/2 cups coarsely chopped pecans

Notes:

This recipie is designed for the KitchenAid Ice Cream Maker Attachment and KitchenAid Mixer. Setup instructions here