Beat together at high speed for 10 minutes:

6 eggs
3 c. sugar

Stir in:

1 tsp. Mexican vanilla or 1 tbsp. reg. vanilla
2 (14 oz.) cans evaporated milk

Pour into one gallon ice cream can and add praline mixture. Finish filling can with whole milk. Then freeze.

PRALINE MIXTURE:

1/2 c. sugar
1/3 c. butter
1 tbsp. brown sugar
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1 c. pecans

Mix together and cook in microwave or on stove top, stirring frequently, until golden brown and nuts are roasted. Cool then break into pieces and add to ice cream mixture.