1 1/2 c. chopped pecans
1/2 c. butter
6 eggs
2 1/2 c. sugar
5 tsp. vanilla
3/4 tsp. salt
1 pt. whipping cream
5 to 7 bananas, mashed
2 tbsp. lemon juice
2 tbsp. sugar
1/2 to 1 gallon extra rich milk
Ice and freezer salt

At least 1 hour previous to making ice cream, saute nuts in butter until shiny and slightly translucent. Let cool completely while draining; set aside.

Beat eggs until light yellow; add 2 1/2 cups sugar and mix well. Add vanilla and salt and whipping cream. Mix by hand with slotted spoon. Do not whip.

Mix mashed bananas with lemon juice and 2 tablespoon sugar. Add banana mixture to egg mixture in freezer canister, then add milk up to 1/2 inch below fill line mark. Freeze as per freezing directions; when somewhat frozen, add pecan nuts and continue freezing until done. Pack in new ice and salt or store in freezer until ready to eat.