1/2 cup honey 3 eggs 4 tablespoons very soft or melted and cooled butter 1-1/2 cups yogurt 1 teaspoon vanilla 1 cup French cream (SCD legal, see BTVC book) 3/4 cup pecans, broken into small pieces
Instructions
1. Except for the pecans, blend all ingredients well and freeze in an ice cream maker.
2. When ice cream is done, stir in the pecans.
