1 cup chopped pecans 4 Tbsp. butter 6 large eggs 1 can eagle brand milk 1 can milnot 2 cups brown sugar 1/4 tsp. salt 2 Tbsp. vanilla
Brown pecans and butter in oven at 350º for 5 minutes. Set aside to cool. Mix the remaining ingredients together and put in freezer. Run for about 10 minutes; then add milk to fill line and the cooled pecans. Continue to freeze until completely frozen.
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