1 1/2 c. chopped pecans
1/4 c. butter, melted
8 egg yolks, lightly beaten
3 c. milk, divided
1 1/2 c. firmly packed light brown sugar
1/4 c. butter
2 c. whipping cream

Saute pecans in 1/4 cup melted butter until lightly browned, stirring frequently. Drain pecans on paper towels. Combine egg yolks, 1 cup milk, and brown sugar in a top of a double boiler. Place over simmering water, and beat at high speed of an electric mixer 5 minutes. Beat in remaining butter, 1/2 tablespoon at a time. Continue beating an additional 5 to 7 minutes or until mixture thickens.

Pour mixture into a deep bowl; place bowl in a large container of ice water; beat until cool (about 5 minutes). Add whipping cream, and beat an additional 5 minutes. Stir in remaining 2 cups milk and pecans. Pour mixture into freezer can of a 1-gallon, hand-turned or electric freezer. Freeze according to manufacturer's instructions. Allow ice cream to ripen at least 1 hour. Yield: about 3 quarts.