Butter Pecan Ice Cream - cooking recipe

Ingredients

2 eggs, slightly beaten
1 c. sugar
2 c. half and half cream
2 c. scalded milk, cooled
1 1/2 tsp. vanilla extract
2 Tbsp. butter
1 c. finely chopped pecans
1/2 c. packed light brown sugar
1/4 tsp. salt

Preparation

In heavy saucepan or top of a double boiler, combine eggs, sugars, cream and salt.
Cook over low heat, stirring constantly, until mixture coats a spoon.
Cool.
Add milk and vanilla. Refrigerate for several hours.
In a skillet, melt butter.
Add pecans and saute on medium heat, stirring constantly, being careful not to burn them.
Cool.
Pour egg mixture into the cylinder of an ice cream freezer; add pecans, stirring slightly to distribute.
Freeze according to manufacturer's directions.
When frozen, pack ice cream in airtight containers and store in freezer.
Yields 2 quarts.