2 c. chopped pecans
3 tbsp. butter, melted
3 (14 1/2 oz.) cans evaporated milk
2 (3 3/4 oz.) pkg. instant vanilla pudding
2 1/2 c. sugar
1 tsp. vanilla
2 qt. milk

Saute pecans in butter, stirring constantly, about 5 minutes, or until toasted. Cool. Combine remaining ingredients. Mix well. Add nuts. Freeze in electric or hand turned ice cream freezer. Let ripen at least 1 hour before serving. Yields 1 1/2 gallons.

Variation: Omit vanilla. Continue with same directions. Chill mixture after nuts are added. Continue with same directions.