4 eggs
2 c. sugar
4 c. heavy cream
5 c. milk
1/2 tsp. salt
4 1/2 tsp. vanilla
2 c. pecans, chopped
3 tbsp. butter

Beat eggs. Gradually add sugar until stiff. Add cream, milk, salt, and vanilla. Refrigerate until cold. Churn in an ice cream freezer for 20 minutes. Meanwhile saute pecans in butter and cool. Add to mixture in the ice cream freezer and continue freezing. My favorite.