Ingredients

Yield: 20 Servings

1 cup sugar
3/4 cup water
2 tablespoons flour
3 cups cold milk
2 eggs, beaten
2 1/4 cups sugar
4 cups whipping cream
2 12-ounce cans evaporated milk
2 cups broken pecan halves

Directions

In medium skillet, heat 1 cup sugar over medium heat until it caramelizes. Shake skillet often to keep the sugar from burning. Add 3/4 cup water and cook until sugar is dissolved. In another saucepan, combine the flour with 1 cup of the cold milk. Add beaten eggs, remaining sugar and milk. Cook and stir until thickened. Add caramelized sugar to custard mixture. Chill. Combine custard, whipping cream and evaporated milk in freezer container. Churn until ice cream reaches a soft texture. Add nuts, churn and freeze.

Each serving contains 440 calories, 29g fat, 42g carb, 79mg sodium, 101mg cholesterol.