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From Betsy at Recipelink.com 5-5-2012
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Msg ID 1112181
Hi Susan, Here is the recipe you requested and I'm e-mailing a pdf copy of the manual to you. Happy Cooking!

BUTTER PECAN ICE CREAM

2 cups (500 ml) half and half
1 cup (250 ml) brown sugar
2 Tbsp. (30 ml) butter
2 cups (500 ml) heavy whipping cream
1 tsp. (5 ml) vanilla extract
1/2 cup (125 ml) toasted pecans, chopped

Combine half and half, sugar and butter in medium saucepan. Cook, stirring constantly, over low heat until bubbles form around the edges of the pan. Chill.

Place mixture in Cream Canister. Stir in heavy cream and vanilla. Freeze as directed.

Add pecans immediately after freezing.*

Makes 1 1/2 quarts
Source: Oster Ice Cream and Frozen Yogur Maker Manual, Model 4746
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