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. 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.
Makes about 3 1/2 quarts or 24 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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