| | Directions | | Add pecans, sugar and butter to an 8" skillet. Over medium heat, stir constantly for 6 - 8 minutes or until sugar is melted and is a rich brown color. Take skillet from stove; spread nuts on a buttered baking sheet or piece of foil. Separate nuts into clusters; let cool, break into small chunks, set aside. In mixing bowl, add the half and half, brown sugar and vanilla; stir to mix well and until the sugar is dissolved. Add the whipping cream, stir to combine. Stir in pecans. In a gallon ice cream freezer, freeze according to directions. Let set 4-24 hours |
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| Ingredients | | - |  | 1 cup coarsely chopped pecans |
| - | | 2 tablespoons margarine |
| - | | 2 cups packed brown sugar |
| - | | 4 cups whipping cream |
| - | | 1/2 cup white sugar |
| - | | 4 cups half & half |
| - | | 1 teaspoon vanilla extract |
| - | | crushed ice |
| - | | rock salt |
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