Sauté pecans in butter, stirring constantly, about 5 minutes or until toasted.
Set aside to cool.
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).
Remove from heat; let cool.
Stir in sweetened condensed milk and
vanilla extract. Cover and chill at least 1 hour.
Fold in whipped cream.
Place remaining 1 cup 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.)
Stir pecan mixture into custard; break apart pecan lumps.
Pour into freezer can
of a 5-quart hand-turned or electric freezer.