2 c. chopped pecans
3 tbsp. butter
3 (14 1/2 oz.) cans evaporated milk
2 (3 3/4 oz.) pkg. instant vanilla pudding mix
2 1/2 c. sugar
1 tsp. vanilla extract
2 qt. 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 freezer along with nuts. Use 1 1/2 to 2 gallon freezer. Follow freezer instructions for freezing ice cream.