Butter Pecan Ice Cream

Melt butter in small skillet. Add pecans and toast lightly. Sprinkle with salt. Set aside until well cooled. Heat light cream and milk. Set aside. Melt 1/4 cup sugar in small skillet and stir until golden. Over low heat gradually stir into hot milk and cream. Lightly beat eggs and 1/3 cup sugar. Stir in a little hot milk, then add eggs to milk. Stir over low heat until mixture thickens, about 3 minutes. Strain, cool and stir in vanilla. Chill and stir freeze. Add cooled pecans. Makes about 1 quart. Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine.