1 c. pecans, coarsely chopped
1/2 c. sugar
2 tbsp. butter
4 c. light cream
4 c. whipping cream
1 tbsp. vanilla
2 c. brown sugar

In heavy skillet combine pecans, sugar and butter. Heat for 6 to 8 minutes over medium heat, stirring constantly, or until sugar melts and turn a rich brown color. Remove from heat and spread mixture on a buttered cookie sheet or on foil. Separate into clusters. Cool. Break clusters into small chunks. Set aside. In large bowl, combine cream, brown sugar and vanilla. Stir until sugar is dissolved. Then stir in whipping cream and pecan chunks. Pour into 4 to 5 quart ice cream freezer. Freeze according to the manufacturer's directions, using crushed ice and salt.