Salted Caramel Pecan Ice Cream

1 cup	- white sugar
1/4 cup	- brown sugar
1 tsp	- vanilla
2 cups	- heavy cream
1/2 cup	- milk
1/4 cup - crushed pecans

In a saucepan heat (on low-medium) and stir the white sugar until it melts.  The sugar should start to turn light amber.  Be careful not to burn it.

Slowly stir and add 1 cup of the cream.  The mixture will splatter.  Dissolve the sugar into the cream.  Let cool.

Separate the eggs.  Cream the brown sugar with the yolks.  Whisk the egg whites in a separate bowl until peaks appear.

Whisk the remaining heavy cream and milk until thick.  Combine all ingredients and mix thoroughly. Freeze.

Sprinkle kosher salt before serving.