1 c. brown sugar (light)
1/2 c. water
2 eggs, well beaten
2 tbsp. butter
1 c. milk
1 tsp. vanilla
1 c. whipping cream
2/3 c. toasted pecans, chopped

Put sugar and water in the top of a double boiler and cook over hot water until sugar melts. Pour some of this syrup over beaten eggs. Put eggs in double boiler with remaining sugar syrup. Stir and cook over hot water (not boiling) until thickened. Add butter. When cool, add milk and vanilla. Whip cream and fold in. Stir in pecans. Freeze in ice cream freezer until hard.