4 whole eggs
4 egg yolks
1 quart half-and-half
1 teaspoon vanilla extract
1 1/2 cups butter pecans
In a large mixing bowl, beat eggs with yolks and sugar. Add half the
half-and-half and mix with a wire whisk.
In a saucepan, heat the remaining 2 cups of cream to the boiling point;
Slowly stir into the egg mixture. Transfer to the top of a double boiler.
Cook, stirring constantly, until mixture coats the spoon; do not boil. Let
cool over a bowl of ice, stirring often. Add vanilla and butter pecans.
Place in an ice cream freezer and freeze to desired consistency, following
manufacturer’s instructions. Store in the freezer in an airtight plastic or
stainless steel container.