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 skillet combine pecans, sugar and butter. On the range top heat mixture over medium heat, stirring constantly for 6-8 minutes or until sugar melts and turns rich brown color. Remove from heat and spread nuts on a buttered baking sheet or foil.

Separate into clusters. Cool and break clusters into smaller chunks. In large mixing bowl combine light cream, brown sugar, and vanilla, stir until sugar is dissolved. Stir in the pecan mixture and whipping cream. Pour the cream mixture into a 4-5 quart ice cream freezer container. Freeze according to the manufacturer's directions. Using crushed ice and rock salt. Makes 3 1/2 quarts or 24 servings.