Butter Pecan Ice Cream

1 cup coarsely chopped pecans
1/2 cup sugar
2 tablespoons margarine or butter
4 cups light cream
2 cups packed brown sugar
1 tablespoon vanilla
4 cups whipping cream
crushed ice
rock salt

In a heavy 8-inch skillet combine pecans, sugar, and margarine. On the range-top, heat pecan mixture over medium heat, stirring constantly, for 6 to 8 minutes or until sugar melts and turns a rich brown color.

Remove from heat and spread nuts on a buttered baking sheet or foil; separate into clusters. Cool, then break clusters into small chunks.

In a large mixing bowl combine cream, brown sugar, and vanilla; stir until sugar is dissolved. Stir in pecan mixture and whipping cream.

Pour cream mixture into a 4- to 5-quart ice cream freezer container. Freeze mixture according to the manufacturer's directions, using crushed ice and rock salt.