2 tbsp. butter
1/2 c. coarsely chopped pecans
1 c. brown sugar
1/2 c. water
2 eggs
1 tsp. vanilla
2 c. half and half
1 c. whipping cream

In skillet, melt butter. Add pecans. Stir over low heat until golden brown; set aside. In saucepan, combine sugar and water. Stir over medium heat until sugar dissolves and mix boils. Stirring occasionally, simmer gently 2 minutes; set aside.

In bowl, beat eggs until thick and lemon colored. Beating constantly, immediately pour hot brown sugar syrup in a thin stream over beaten eggs. Continue beating until cool and thick. Stir in vanilla, half and half, cream and pecans. Freeze in ice cream maker. Makes 2 quarts.