2 c. chopped pecans
3 tbsp. butter, melted
3 (14 oz.) cans evaporated milk
2 (3 3/4 oz.) pkgs. instant vanilla pudding mix
2 1/2 c. sugar
1 tsp. vanilla
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 freezer can of a 1 1/2 gallon hand-turned or electric freezer. Freeze about 10 minutes or until ice cream is thick.