1 c. coarsely chopped pecans
1/2 c. sugar
2 tbsp. butter
4 c. light cream
2 c. packed brown sugar
1 tbsp. vanilla
4 c. whipping cream
Crushed ice
Rock salt

In a heavy 8 inch skillet combine pecans, sugar, and butter. On the range top heat mixture over medium heat, stirring constantly, for 6 to 8 minutes or till sugar melts and turns a rich brown color. Remove from heat and spread nuts on a buttered baking sheet on foil; separate into clusters. Cool and break clusters into small chunks. In a large mixing bowl combine light cream, brown sugar, and vanilla, stir till sugar is dissolved. Stir in the pecan mixture and whipping cream. Pour the cream mixture into a 4 to 5 quart ice cream freezer container. Freeze according to the manufacturers directions. Using crushed ice and rock salt. Makes about 3 1/2 quarts or 24 servings.