2 c. chopped pecans
6 eggs
1 (13 oz.) can evaporated milk
1 pt. whipping cream
1 c. evaporated milk
2 tbsp. butter, melted
1 (14 oz.) can condensed milk
1 tbsp. vanilla
2 c. sugar, divided
2 c. milk

Sauté chopped pecans in melted butter, stirring constantly, about 5 minutes. Set aside to cool. Beat eggs in large bowl at medium speed until frothy. Add 1 can evaporated milk, 1 can condensed milk, vanilla and whipping cream; mix well. Combine 1 cup sugar and 1 cup evaporated milk in saucepan. Cook over low heat, stirring constantly until mixture begins to bubble; then remove pan from heat. Place remaining 1 cup sugar in small saucepan; cook over medium heat, stirring constantly until sugar dissolves and forms a smooth liquid. Stir in pecans. Mixture may form lumps. Stir pecan mixture into sugar and milk mixture; break apart pecan lumps. Stir this into egg mixture. Pour into freezer can of a 1-gallon freezer. Add the 2 cups milk or enough to fill can 3/4 full. Freeze according to manufacturer's instructions. Let ice cream ripen at least 1 hour.