Prepare Candied Butter Pecans: In a heavy bottomed saucepan over medium/low heat, combine pecans, sugar, and butter, stirring constantly for about 4 minutes or until sugar has melted and browned. Remove from heat; spread nuts on parchment paper or foil. Once nuts have cooled, chop into smaller pieces and reserve. I like to keep some big chunks for texture.

Fold your buttered pecans into your ice cream base and freeze immediately. Store in an air tight container in for 4 week.