2 cups chopped pecans
3 Tbsp. butter or margarine, melted
3 cans (14 1/2 -oz.) evaporated milk
2 packages (3-oz.) instant vanilla pudding
2 1/2 cups sugar
1 tsp. vanilla flavoring
2 quarts milk

Saute pecans in butter, stirring con-stantly, about 5 minutes or until toasted. Set aside to cool. Combine remaining ingredients; mix well. Pour mixture into freezer can of 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. Let ripen at least an hour before serving. Yield: about 1 1/2 gallons

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