2 c. pecans, chopped
3 tbsp. butter, melted
3 (12 oz.) cans evaporated milk
2 (3 3/4 oz.) pkg. instant vanilla pudding mix
1 can sweetened condensed milk
1 1/4 c. sugar
1 tsp. vanilla extract
2 qts. milk

Saute pecans in butter, stirring constantly, about 5 minutes or until toasted. Set aside to cool. Combine remaining ingredients. Mix well.

Pour mixture into ice cream freezer can of a 1 1/2 to 2 gallon freezer. Freeze 10 minutes or until ice cream is thick. Remove dasher and add pecans to ice cream mixture. Return dasher, freeze until firm, according to manufacturer's instructions. Let ripen at least 1 hour. Eat and enjoy. Yield: 1 1/2 gallons.