Butter Pecan Ice Cream - cooking recipe

Ingredients

2 c. sugar
2 cans Eagle Brand milk
1 can Milnot
homogenized milk (I use 2%)
9 eggs
2 Tbsp. vanilla
1 Tbsp. butter flavoring
2 c. pecans, crushed
1/2 stick margarine

Preparation

Toast pecans in margarine in a skillet over low heat; stir constantly (will burn easily).
Heat until brown, but not burned; set aside to cool.
Mix sugar, eggs, vanilla, butter flavoring and part of the milk in a blender.
Add to 1 1/2 gallon ice cream freezer.
Add pecans.
Add remainder of milk, enough to fill the container.