Pralines 'n' Cream Ice Cream

Ingredients

• 2 cups chopped pecans
• 2 tablespoons butter, melted
• 2 cups granulated sugar, divided
• 6 eggs, beaten
• 1 (12 ounce) can evaporated milk
• 1 (5 ounce) can evaporated milk
• 1 1/3 cups whole milk
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon vanilla extract
• 2 cups whipping cream, whipped

Instructions

1. Sauté pecans in butter, stirring constantly, about 5 minutes or until toasted. Set aside to cool.
2. Combine 1 cup sugar, eggs, evaporated milk and milk in a large saucepan. Cook over medium heat, stirring constantly, 20 minutes or until mixture reaches 160 degrees F (do not boil).
3. Remove from heat; let cool.
4. Stir in sweetened condensed milk and vanilla extract. Cover and chill at least 1 hour.
5. Fold in whipped cream.
6. Place remaining 1 cup granulated sugar in a small saucepan; cook over medium heat, stirring mixture constantly, until sugar dissolves and forms a smooth liquid. Stir in the sautéed pecans. (Mixture may form lumps.)
7. Stir pecan mixture into custard; break apart pecan lumps.
8. Pour into freezer can of a 5 quart hand-turned or electric freezer.
9. Freeze according to manufacturer's instructions.
10. Let ripen for at least 1 hour.