Butter Pecan Ice Cream - cooking recipe

Ingredients

6 eggs, separated
2 cans cream
2 c. sugar
1 Tbsp. margarine
1 can Eagle Brand milk
2 Tbsp. brown sugar
1 1/2 c. chopped pecans

Preparation

Beat egg whites until foamy.
Gradually add 1 cup sugar and beat until thick.
Beat egg yolks and add remaining cup of sugar, beating until creamy.
Add Eagle Brand milk and cream to egg yolk mixture.
Brown pecans in margarine, stirring constantly.
Add brown sugar.
Combine all mixtures.
Mix well.
Pour into freezer can and finish filling with regular milk.