DIRECTIONS

In a heavy saucepan or top of a double boiler, combine eggs, sugars, cream and salt. Cook over low heat, stirring constantly, until mixture coats a spoon. Cool. Add milk and vanilla. Refrigerate for several hours. In a skillet, melt butter. Add pecans and saute on medium heat, stirring constantly, being careful not to burn them. Cool. Pour egg mixture into the cylinder of an ice cream freezer; add pecans, stirring slightly to distribute. Freeze according to manufacturer's directions. When frozen, pack ice cream in airtight containers and store in freezer. Yield: 2 quarts.