6 eggs

3 cups sugar
3/4 teaspoon salt

4 1/2 cups cream (or Milnot)
1 1/2 teaspoon vanilla
3 quarts milk

3 cups choped pecans, almonds or walnuts
3 tablespoons butter

Beat eggs until very light.
Gradually add sugar and salt, beat well.
Add cream, vanilla and milk.

Sauté nuts in 3 tablespoons butter. Cool.

Churn ice cream for about 15 minutes or until has frozen to a mushy consistency.
Add chopped nuts and continue freezing until firm.