Pralines and 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

Preparation:

Saute 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 sauteed 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 instructions.