1 Tbsp unsalted butter
2/3 cup chopped pecans
1 (13 oz) can evaporated milk
1 (3 3/4 oz)pkg instant French vanilla pudding mix
1 cup sugar
1 tsp vanilla extract
3 cups whole milk
Melt butter in saucepan and lightly brown the pecans over low heat. Drain on paper towel. Mix other ingredients until dissolved. Pour into ice cream maker and freeze according to manufacturer's directions. Add the pecans 10 minutes into the freezing process.
