BJ’s Butter-Pecan or Toasted Almond Ice Cream

2 TBs. butter
½ - ¾ cup coarsely chopped pecans or sliced almonds
1 ¾ cups packed brown sugar
¾ cup water
4 eggs
2 tsps. vanilla
1 quart whipping cream
Milk to fill line

In a small skillet, melt butter. Add pecans or almonds. Stir over low heat until browned but not burned; set aside. In a medium saucepan, combine brown sugar and water. Stir over medium heat until sugar dissolves and mixture comes to a boil. Simmer gently 2 minutes, stirring occasionally; set aside. In mixing bowl, beat eggs until thick and lemon colored, about 3 minutes. Continue beating while pouring hot brown sugar syrup in a thin stream over beating eggs. Continue beating until cool and thick. Stir in vanilla, whipping cream and pecans or almonds. Pour into ice cream canister. Fill a little above the fill line with the milk. Stir. Freeze. Makes 1 gallon.