2 c. chopped pecans
3 tbsp. butter, melted
3 cans evaporated milk
1 tsp. vanilla
3 sm. packs vanilla instant pudding mix
2 1/2 c. sugar
2 qts. milk

Saute pecans in skillet for 5 minutes or until toasted. Combine remaining ingredients in bowl, mixing well. Pour into 1 1/2 to 2 gallon ice cream freezer container. Freeze for 10 minutes, using freezer directions. Add pecans to ice cream mixture. Freeze for 1 hour longer. Yield: 1 1/2 gallons.