7 to 8 eggs
2 c. sugar
1 qt. cream
1/2 lb. butter (best)
1 tsp. vanilla
half and half
9 oz. chopped pecans

Saute pecans in butter for a few minutes salting nuts lightly. Remove nuts with a slotted spoon set aside. Let butter cool. Beat eggs until very thick slowly beat in sugar. Beat well add vanilla and butter, mix well. Add cream, half and half and pecans to fill the freezer can.