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

Saute chopped pecans in butter stirring constantly until toasted. Beat eggs in large bowl at medium speed until frothy. Add next 4 ingredients. Mix well. Combine 1 cup sugar and 1 cup evaporated milk in saucepan. Cook over low heat stirring constantly until mixture begins to bubble. 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 lump). Stir pecan mixture into sugar and milk mixture. Break apart pecans lumps. Stir into egg mixture. Pour into 1 gallon freezer. Add enough milk to fill can to 3/4 full (freeze).