Butter Pecan Ice Cream - cooking recipe

Ingredients

1 c. chopped pecans
4 Tbsp. margarine
4 to 6 eggs
4 c. milk
2 c. brown sugar
1/4 tsp. salt
2 Tbsp. vanilla
4 c. light cream
1 can evaporated milk
1 pt. whipping cream

Preparation

Toast pecans in margarine on low heat for 5 to 10 minutes.
In a 3-quart saucepan, combine eggs, milk, brown sugar and salt.
Cook on medium heat, stirring constantly, until mixture lightly coats a metal spoon.
Cool.
Stir in vanilla, light cream, evaporated milk and whipping cream.
Pour into gallon freezer can.
Freeze according to freezer directions.