Butter Pecan Ice Cream

4 Tbs. butter
1 cup coarsely chopped pecans
2 cups packed brown sugar
1 cup water
4 eggs
2 tsp. vanilla extract
2 cups half and half
4 cups whipping cream

In a small skillet, melt butter.  Add pecans.  Stir over low heat until pecans are golden brown but not burned; set aside.  In a medium saucepan, combine brown sugar and water.  Stir over medium heat until sugar dissolves and mixture comes to a boil.  Stirring occasionally, simmer gently 2 min; set aside.  In a medium bowl, beat eggs until thick and lemon colored, about 5 min.  Beating constantly, immediately pour hot brown sugar syrup in a thin stream over beaten egg yolks.  Continue beating until cool and thick; set aside.  Stir in vanilla, half-and-half, whipping cream and toasted pecans.  Pour into ice cream canister.  Freeze in ice cream freezer.  Makes about 4 quarts.