Ingredients
| 2 | cups pecans, chopped |
| 3 | tablespoons butter |
| 3 | 12-ounce cans evaporated milk |
| 2 | 3.75-ounce packages instant vanilla pudding |
| 1 | cup sugar |
| 1 | teaspoon vanilla |
| 1 1/2 | quarts 2% milk |
Instructions
Sauté pecans in butter on low heat, stirring constantly for about 5 minutes or until toasted. Set aside to cool. Combine remaining ingredients, mixing well. Pour into 1½ to 2-gallon freezer can with dasher. Freeze about 10 minutes or until ice cream starts to thicken. Remove dasher and add pecans.
Stir into the bottom. Return dasher and freeze until firm. Let soften about an hour. Serves 12-15
