La. Pecan Ice Cream - cooking recipe

Ingredients

4 whole eggs
1 lb. dark brown sugar
1/2 c. white sugar
2 Tbsp. cornstarch
1 qt. milk, scalded
1 qt. half and half or milk
1/2 pt. whipping cream
1 c. toasted pecans, chopped

Preparation

Beat eggs and add sugars and cornstarch.
Add scalded milk and cook, stirring constantly, until mixture coats the spoon heavily. Allow to cool and add the rest of the milk and cream.
Mix.
Stir in chopped pecans.
Pour into ice cream freezer.
Makes 1 1/2 gallons.