Boil for 2 minutes: 1 cup light brown sugar, 1/2 cup water and 1/8 tsp salt

Beat: 2 eggs

Beat the syrup into eggs slowly. Cook in a double boiler, stirring constantly until the mixture coats the back of the spoon.

Add: 2 tablespoons butter

Cool, then add: 1 cup milk, 1 tsp vanilla and 1 tbsp sherry.

Beat until thickened, but not stiff: 1 cup whipping cream

Fold it into the egg mixture.

To make still-frozen ice cream in freezer trays, after about 2 hours of freezing, remove tray from freezer and beat contents well. Return to freezer. Repeat the beating in about 2 hours and again in 2 more hours if crystals appear on the surface. Refreeze after each beating. Cover the tray closely each time with plastic or foil. Do not store more than 24 hours if you want a satisfactory texture.

When partially frozen, fold in: 1/2 cup broken toasted pecan meats