Butter Pecan Ice Cream

• 2 eggs
• 1 c. brown sugar
• 2 cans evaporated milk
• 1 box instant vanilla pudding
• 1 1/2 c. toasted pecans
• 1 1/2 c. sugar
• Milk

1. Saute chopped pecans in small amount of butter.
2. Stir constantly about 5 minutes or until toasted.
3. Set aside to cool.
4. Combine remaining ingredients.
5. Mix well.
6. Pour into 1 1/2 gallon freezer.
7. Finish filling with whole milk.
8. Freeze.
9. Best to let set 1 hour.

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