2 c. brown sugar
1 c. water
1/4 tsp. salt
4 eggs, beaten
4 tbsp. butter
2 c. milk
1 tbsp. vanilla
2 c. whipping cream
1 c. chopped pecans, lightly toasted

In top of double boiler combine brown sugar, water and salt. Cook until sugar is melted. Add eggs; stir and cook over hot water until thickened. Stir in butter; cool. Add milk and vanilla. Beat whipping cream and fold into mixture. Stir in pecans. Freeze in ice cream freezer. Makes 1/2 gallon ice cream.