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President Ford's Butter Pecan Ice Cream

Source of Recipe


The White House Cookbook by Chef Henry Haller






List of Ingredients



• 4 whole eggs
  
• 4 egg yolks
  
• 3/4 cup sugar
  
• 1 quart half-and-half
  
• 1 tsp. vanilla
  
• 1 1/2 cups butter pecans
  






Instructions



1. In a large mixing bowl, beat eggs with yolks and sugar. Add 1/2 of the half-and-half and mix with a wire whisk.
   
   
2. In a saucepan, heat the remaining half-and-half to the boiling point.
   
   
3. Slowly stir into the egg mixture. Transfer to 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.
   
   
4. Place in an ice cream freezer and freeze to desired constistancy, following the manufacturer's instructions.
   
   
5. Store in the freezer in an airtight plastic or stainless steel container.
   
   






Final Comments


Makes 1 1/2 quarts.