Butter Pecan Ice Cream

In a small skillet melt butter. Add pecans, stir over low heat until pecans are browned. In a medium pan, combine brown sugar and water. Stir over medium heat until mixture comes to a boil. Stir and simmer 2 minutes. In bowl beat eggs until thick and lemon colored, 5 minutes. Beating constantly, immediately pour brown sugar syrup in a thin stream over eggs. Continue beating until cool and thick. Stir in vanilla, half and half, whipping cream and toasted pecans. Freeze in ice cream freezer. Makes 2 quarts.