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 (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's instructions.
Let ripen at least 1 hour.
