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

Saut?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. 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 saut?d 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. Freeze according to manufacturer's instructions. Let ripen at least 1 hour.