1 cup coarsely chopped pecans
1/2 cup granulated sugar
2 T butter
4 cups half-and-half or light cream
2 cups packed brown sugar
1 T vanilla
4 cups whipping cream
1. In a heavy 8-inch skillet combine pecans, granulated sugar, and butter. Cook mixture over medium heat, stirring constantly with a wooden spoon. for 6-8 minutes or until sugar melts and turns a rich brown color.
2. Remove from heat and spread nuts on a buttered baking sheet or foil; separate into clusters and cool. Break clusters into small chunks
3. In a large bowl combine half-and-half, brown sugar, and vanilla; stir until sugar is dissolved. Stir in whipping cream. Freeze cream mixture in a 4- to 5 quart ice cream freezer according to the manufacturer's directions. Stir in pecan mixture. * Ripen 4 hours. Makes 16- servings. (2 quarts) * Note: Stirring the pecan mixture into the thickened ice cream mixture just before ripening prevents the nuts from wrapping around the paddle.
Recipe adapted from Better Homes and Gardens Test Kitchen Favorites Cookbook Better Homes and Gardens