2 c. chopped pecans
3 tbsp. butter

Saute and cool.

2 lg. cans evaporated milk
2 (3 3/4 oz.) pkg. instant vanilla pudding
2 c. sugar
1 tsp. vanilla
1 pt. whipping cream

Sugar - I use 1 cup white and 1 cup brown dissolved in a little of the milk.

Mix all ingredients (except pecans). Pour into freezer. Add milk to the "fill line" of freezer. Freeze about 10 minutes. Add pecans and freeze until hard. Let ice cream ripen at least an hour. Makes 1 gallon.