2 c. pecans, lightly chopped
4 tbsp. butter
3 c. milk
3 c. heavy cream
12 egg yolks
1 1/3 c. sugar
1 tbsp. flour
1 tbsp. vanilla extract

Saute the pecan pieces in the butter, stirring, for 3-4 minutes, until they are nicely toasted. Remove from the heat and leave to cool.

Heat the milk and cream to simmering point in a saucepan.

Combine the egg yolks and sugar in a bowl and add the flour, stirring with a wire whisk. Stir the hot milk and cream into the egg mixture and return it to the saucepan. Place the saucepan over low heat and stir until the mixture thickens into a light custard. Remove from the heat.

Stir in the vanilla extract and the buttery pecan pieces. Cool the mixture to room temperature, then chill. Freeze in your ice cream maker according to the manufacturer's instructions.