Butter Pecan Ice Cream 

Makes 1-1/2 quarts

2 cups pecans; chopped

3 tablespoon butter (or margarine, melted

3 cans (14 ounces) milk, evaporated

2 small packages instant vanilla pudding

2-1/2 cup sugar

1 teaspoons vanilla extract

2 quart 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 to 2-gallon hand-turned or electric freezer. Freeze about 10 minutes or until ice cream is thick. Remove dasher, and add pecans to ice cream mixture. Return dasher; freeze until firm according to manufacturer's instructions. Let ripen at least 1 hour