3/4 cup sugar
1/2 cup water
1-1/2 cups half and half
6 egg yolks, beaten
1-1/2 cups heavy cream
1 teaspoon vanilla extract
2 teaspoons unsalted butter
1/2 cup pecans, walnuts, or brazil nuts, chopped

In a heavy saucepan, combine the sugar and 1/4 cup of the water. Cook over medium heat, shaking the pan, until the sugar melts and caramelizes to a light amber color. Be careful, as the syrup is very hot. (If the sugar should crystallize before melting, put a lid on the pan to wash down the sugar crystals on the sides, rather than stirring the mixture.) Carefully pour in the remaining 1/4 cup water–it will steam and bubble. Carefully add the half-and-half and cook, stirring, until the syrup Re-melts. Whisk some of the hot half-and-half mixture into the egg yolks. Pour the mixture into a double boiler and cook over barely simmering water, stirring constantly, until the custard coats the spoon. Immediately place the pan in a pan of cold water and stir to cool. Stir in the cream and vanilla. Cover and refrigerate for 2 to 3 hours, or until thoroughly chilled. In a saucepan, melt the butter over medium heat and sauté the nuts until golden brown; let cool. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. When partially frozen, mix in the nuts. Serving Size = 1/2 cup