Prepare Pecan Clusters.
In a mixing bowl, combine half-and-half, caramel topping, sugar, and vanilla. Stir until sugar is dissolved.
Stir in whipping cream and about half of the Pecan Clusters. Freeze in a 4- or 5-quart ice cream freezer according to the manufacturer's directions. Sprinkle remaining clusters over individual servings. Makes 2 quarts.
In a heavy medium skillet, melt sugar and butter over medium heat for 5 minutes, stirring until golden. Add pecans. Turn out onto a buttered cookie sheet or foil. Cool and break into clusters.