Ingredients
2 cups light cream
1 cup brown sugar
2 tablespoons butter
2 cups heavy cream
1 teaspoon vanilla extract
1/2 cup toasted chopped pecans

Method
Combine the light cream, sugar, and butter in a medium saucepan.

Cook, stirring constantly over low heat until bubbles form around the edges of the
pan. Let the mixture cool and put it in the ice cream container and allow it to freeze till semi set.

Remove and again pour the mixture in the blender and blend at high speed to break the crystals.
Add lightly fold whipping cream in this mixture and pour in an air tight container. Freeze for another few hours.
Add pecan after ice cream begins to harden.
Freeze further and serve when done.