Pralines And Cream Ice Cream

• 2.5 cups chopped peacans
• 2 tablespoons unsalted butter (melted)
• 6 eggs
• 1 14-ounce can sweetened condensed milk
• 1 13 ounce can evaporated milk
• 1 tablespoon vanilla extract
• 1 pint whipping cream
• 2 cups sugar divided
• 1 cup evaporated milk (in addition to the can above)
• 2 cups whole milk

1. Saute' chopped pecans in melted butter, stirring constantly,about 5 minutes or until toasted. Set aside and let cool.
2. Beat eggs in a large bowl at medium speed with an electric mixer until frothy. Add the next 4 ingredients and mix well.
3. Combine 1 cup sugar and 1 cup evaporated milk in a saucepan. Cook over low heat, stirring constantly, until the mixture begins to bubble; then remove pan from heat.
4. Placing remaining 1 cup sugar in a small saucepan, cook over medium heat, stirring constantly, until sugar dissolves and forms a smooth liquid. Stir in pecans.(Mixture may form lumps)
5. Stir pecan and sugar mixture into sugar and milk mixture; break apart pecan lumps. Stir into egg mixture.
6. Pour into freezer can of a 1-gallon hand turned or electric ice cream maker. Add enough milk to fill the three-fourths full. Freeze according to manufactures instructions. Let ice cream ripen at least 1 hour.

peacans, unsalted butter, eggs, condensed milk, milk, vanilla, whipping cream, sugar, milk, milk

Taken from food52.com/recipes/26941-pralines-and-cream-ice-cream (may not work)