Add cream and half and half to 2 gal stainless steel pot.
Add sugar, Turn on pot to medium heat.
Add eggs by scrambling mix with a whip. Pour eggs through a cheesecloth or strainer. Continue to stir, DON'T LEAVE THE POT UNATTENDED. IT WILL BURN. When the mixture coats the back of your spoon. Turn it off. Let the pot cool overnight.
The next day. Put the custard in a ice cream maker of you choice and freeze.
For the caramel put the sugar in a saucepan, add water turn up the heat, stir and continue to stir when the sugar turns amber, add cream and butter a little at a time, cool
Mix caramel and pecans with ice cream.
