1/2 c. pecans
2 tbsp. butter
4 eggs
2 1/2 c. sugar
1 (14 oz.) can sweetened condensed milk
1 sm. pkg. butter pecan instant pudding
Approximately 6 c. milk

Saute pecans in butter until golden brown, cool. Beat eggs until frothy, gradually add sugar and beat until thick. Stir in remaining ingredients. Pour into gallon ice cream freezer can and add milk to fill line. Freeze. Cure before serving.