Butter Pecan Ice Cream

1 cup pecans
3 tablespoons melted butter
1/4 teaspoon salt
4 eggs
2 1/2 cups granulated sugar
1 can sweetened condensed milk
1 small box butter pecan or vanilla instant pudding
1 tablespoon vanilla extract

Sautee pecans and salt in butter until golden brown. Cool. Beat eggs until
frothy. Gradually add sugar, beating until thick. Stir in canned milk and
dry pudding. Add vanilla extract and nuts. Pour into a freezer can. Use
freezer as per manufacturer's instructions. Ripen 1 hour, packed.
Makes 1 gallon.

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