President Ford's Butter Pecan Ice Cream
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
Cook, stirring constantly, until mixture coats the spoon; do not boil.
cool over a bowl of ice, stirring often. Add vanilla and butter pecans.
Place in an ice cream freezer and freeze to desired consistency,
manufacturer's instructions. Store in the freezer in an airtight plastic
stainless steel container.