Saute pecans in butter, stirring constantly, about 5 minutes or until toasted. Set aside to cool. Combine remaining ingredients; mix well. Pour mixture into freezer can of a 1-1/2 to 2-gallon hand-turned or electric freezer. Freeze about 10 minutes or until ice cream is thick. Remove dasher, and add pecans to ice cream mixture. Return dasher; freeze until firm according to manufacturers instructions. Let ripen at least 1 hour. SOURCE: Southern Living Magazine, August 1980. Typos by Nancy Coleman. Posted to MM-Recipes Digest by "Rfm" on Aug 29, 98