this is my recipe for the hive top chef competition on 
the ingredients
3 dl heavy cream
2 dl whole milk
1 dl sugar
2 tsp vanilla extract
2 dl chopped pecans
3 Tbsp butter
1,5 dl brown sugar
0,25 tsp salt
procedure
mix together the cream, milk, sugar and vanilla.
stir until sugar is dissolved.
mix the pecans, butter, brown sugar and salt in a saucepan and
cook for a few minutes well after the brown sugar is melted. remove the pecans onto baking paper and cool. when cool keep in the freezer for about 20 minutes.
also set cream mixture in the fridge to keep cold
pour the cream mixture into the ice cream machine
churn until it stiffens somewhat- maybe about 10 minutes or more
remove the pecans from the freezer and break up any clumps.
add slowly to the churching ice cream. no hurry, take a couple of minutes to add them, just a little at a time.
churn for another few minutes until frozen. turn off the machine,
remove and lick the paddle, cover and let the ice cream harden for at least 10 minutes. meanwhile put the serving dishes in the freezer to prevent the ice cream from melting too quickly.
serve and enjoy.