Butter Pecan Ice Cream

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/2 cup chopped pecans
• 1 tablespoon butter
• 1 1/2 cups half-and-half cream
• 1 cup packed brown sugar
• 2 eggs, lightly beaten
• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract

Recipe

• 1 in a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. cool.
• 2 in a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly, cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
• 3 remove from the heat. cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. stir in whipping cream and vanilla. press plastic wrap onto the surface of custard. refrigerate for several hours or overnight. stir in toasted pecans.
• 4 fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. refrigerate remaining mixture until ready to freeze. allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.