1 quart buttermilk 1 cup whipping cream 1 cup and 1/4 cup sugar 1 Tbl. vanilla extract 2 cups pecan halves 1 egg white 1 jar caramel topping

Preheat oven to 350 degrees. Beat egg white until foaming. Combine with pecans and 1/4 sup sugar. Place on a lined baking sheet and bake for 10-15 minutes or until crispy. Remove and set aside. Combine buttermilk, whipping cream, remainder of sugar, vanilla extract and caramel topping. Mix well. Chop pecans and add to mixture. Pour into ice cream canister and freeze.