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1
Combine one cup of the cream with the milk in a saucepan and bring to the boil.
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2
Pour the mixture into another container and chill thoroughly.
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3
A film will form on top when the mixture is chilled.
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4
Remove this film.
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5
Heat the butter in a heavy skillet and add the pecans.
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6
Cook, shaking the skillet and stirring, until the pecans begin to brown.
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7
Strain but reserve both the butter and pecans.
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8
Put the yolks in a mixing bowl and add one-half cup of the sugar.
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9
Beat thoroughly.
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10
Bring the remaining one and one-half cups of cream and one-half cup of sugar to the boil in a heavy saucepan.
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11
Slowly pour half of this mixture into the egg mixture, beating constantly.
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12
Return this mixture to the saucepan with the remaining cream and sugar mixture and heat gently without boiling or the eggs might curdle.
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13
Stir in the reserved butter in which the pecans were cooked and add the vanilla.
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14
Pour and scrape the mixture into a mixing bowl and add the chilled cream mixture.
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15
Add the pecans and pour and scrape the mixture into the container of a hand-cranked or electric ice cream freezer.
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16
Freeze according to manufacturer's instructions.
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17
Serve with caramel sauce.
