Peach-Pecan Ice Cream

6 eggs
1 1/2 cups granulated sugar
1 can evaporated milk
4 cups half-and-half
1 large can peaches, partially drained
2 tablespoons vanilla extract
1 cup pecans, chopped

Beat together eggs and sugar. Add milk and half-and-half. Fold in peaches, vanilla extract and pecans. Freeze in six-quart ice cream freezer.

NOTE: You may add another can of peaches if you wish.