Note: The day before making the ice cream place the maker bowl in your freezer to get it completely frozen.

Place the pecans and butter in a small skillet over medium heat. Stirring constantly, cook until the nuts are just browned. Remove from heat.

Place the eggs into a large bowl and whisk.

In a small saucepan combine the brown sugar and half-and-half. Stir and bring to a boil over medium-high heat. Remove from heat.

Gradually pour mixture into the eggs while whisking constantly.

Pour mixture back into the saucepan over medium heat. Stirring often, cook until the mixture thickens, coating the back of a spoon.

Remove from heat and stir in the heavy cream, vanilla and toasted pecans.

Let cool slightly then pour into your ice cream maker and process according to the maker's instructions.