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 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 5-7 minutes or until mixture thickens.

Pour mixture into a deep bowl; place bowl in a larger 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 1 gallon, hand turned or electric freezer. Freeze according to manufacturer's instructions. Allow ice cream to ripen at least 1 hour. Yields about 3 quart.