2 c. chopped pecans
3 tbsp. butter
3 lg. cans evaporated milk
2 (3 3/4 oz.) pkgs. instant vanilla pudding
2 1/2 c. sugar
1 tsp. vanilla
2 qts. milk or to fill freezer

Saute pecans in butter, stirring constantly, about 5 minutes or until toasted. Set aside to cool. Combine remaining ingredients and mix well. Freeze about 10 minutes or until ice cream is thick. Remove dasher and add pecans to ice cream mixture. Return dasher; freeze until firm.