Butter Pecan Ice Cream - cooking recipe

Ingredients

1 1/2 c. chopped nuts (pecans)
1/2 c. butter, separated
4 eggs
1 1/2 c. light brown sugar
1 can Eagle Brand milk (sweetened condensed milk)
1 can evaporated milk
enough whole milk to finish filling freezer

Preparation

Saute pecans in 1/4 cup butter until light brown and crunchy, set aside.
Combine eggs, brown sugar and 1 cup of whole milk in top of double boiler.
Place over simmering water and beat with electric mixer until thickens, approximately 5 minutes. Beat in 1/4 cup batter.
Add a little at a time and continue to beat 5 to 7 minutes.
Let this cool after adding pecans.
I put in refrigerator/freezer for 30 minutes.
Add can milk and Eagle Brand milk.
Mix well. Pour into 1 gallon freezer.
Add whole milk to fill line.
Freeze.
Yields 4 quarts.