Vanilla, Chocolate Chip Cookie Dough, & Butter Pecan Ice Cream

Ingredients

Vanilla Ice Cream
• 3 (14 1/2 oz.) cans evaporated milk
• 2 (3 3/4 oz.) pkg. instant vanilla pudding
• 2 1/2 c sugar
• 1 tsp vanilla
• 2 qt milk
Butter Pecans
• 2 c chopped pecans
• 3 butter, melted
Egg Free Cookie Dough
• 1 c margarine
• 1/2 c brown sugar
• 1/2 c sugar
• 1/4 c milk
• 2 tsp vanilla
• 1 1/4 c unbleached flour
• 1/2 tsp salt
• 1 tsp baking soda
• 12 oz semi-sweet chocolate chips or chopped chocolate

Instructions

Butter Pecan
1. Saute pecans in butter, stirring constantly, about 5 minutes, or until toasted. Cool.
Chocolate Chip Cookie Dough
2. Blend ingredients and shape into 1/2 inch balls. Place in freezer.
Low Fat Ice Cream
3. Combine ice cream ingredients. Mix well.
4. If using pecans, add them now.
5. Freeze in ice cream freezer. If using chocolate chip cookie dough, add about half way through the freezing process (20 minutes?)