In a small frypan over medium heat, saute pecans in butter until lightly browned, stirring frequently. Set aside.
In a medium saucepan over low heat, stir together brown sugar, eggs and milk until smooth. Bring to a simmer, stirring occasionally, and cook 2 minutes more. Remove from heat and stir in cream, vanilla and pecans.
Pour into ice cream maker and freeze according to the instruction book – about 30-40 mins.