1/2 tbsp. butter
1/2 c. chopped pecans
Dash of salt
1 1/2 c. light cream
1 c. milk
1/4 c. sugar
2 eggs
1/3 c. sugar
1/4 tbsp. vanilla

Melt butter in small skillet, add pecans and toast lightly, sprinkle with salt, set aside until cooled. Heat light cream and milk, set aside. Melt 1/4 cup sugar in a small skillet and stir until golden. Over low heat gradually stir into hot milk and cream. Lightly beat eggs and 1/3 cup of sugar. Then stir over low heat until mixture thickens, about 5 minutes. Strain, cool and stir in vanilla. Stir in pecans. Chill for about 1 hour and freeze. Makes 1 quart.