Butter Pecan Ice Cream

• 2 cups light cream or half and half
• 1-1/4 cup dark brown sugar
• 2 tbs unsalted butter
• 2 cups heavy cream
• 1 tsp vanilla
• 2/3 cup chopped pecans
• salt

Combine light cream, sugar and a pinch of salt in a sauce pan. Cook over low heat, stirring constantly, until bubbles form around the edge of the pan. Remove from heat and let the mixture cool for a few minutes, then stir in heavy cream and vanilla. Chill in refrigerator to about room temperature.

While the cream and sugar mixture is cooling, melt butter and coat chopped pecans thoroughly. Spread buttered pecans on a cookie sheet covered with parchment paper. Bake at 250° F for 30 minutes, turning once. Remove from oven, spread pecans on paper towels, salt very lightly and allow to cool.

Freeze chilled mixture about 35-40 minutes in ice cream machine, adding pecans after the ice cream begins to harden.