1/2 cup sugar
1/2 tsp. salt
1 1/3 cup milk
1 cup broken pecans
2 tbsp. butter
2 eggs, separated
1 cup heavy cream
1 tsp. vanilla

Combine sugar, salt and milk; stir until dissolved. Brown pecans in butter; cool.

In a clean bowl, beat egg whites until they hold stiff peaks but are still glossy.

In a separate bowl, beat egg yolks until thick and lemon colored. Whip cream until thick enough to hold a soft peak; add vanilla.

Gently fold in egg yolks, egg whites, milk and pecans.

Pour into freezing tray of refrigerator or a plastic container and freeze, stirring every 30 minutes, until mixture will hold shape.

Freeze overnight or until firm.

Submitted by: Belle