Butter Pecan Ice Cream

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• 1/2 cup butter
• 1 1/2 cups pecan halves
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup sugar
• 2 cups heavy cream
• 1 cup milk
• 1 teaspoon vanilla

Recipe

• 1 melt butter in sauce pan over medium heat.
• 2 add pecans and cook until butter froths and pecans become fragrant. stir constantly and be sure to watch that they don't burn. should be about 5-7 minutes.
• 3 remove pecans to another bowl and set aside. remove pan with remaining butter from heat and set aside to cool.
• 4 put cream and milk in a heavy bottom sauce pan over medium low heat and cook, stirring often, until it reaches a slow simmer.
• 5 while cream mixture is cooking, whisk eggs in a medium bowl for about 2 minutes. add sugar slowly and whisk for another 1 minute.
• 6 temper the egg mixture by adding a fourth of the simmering cream, whisking constantly. add the remaining cream in a slow stream, whisking constantly. return entire mixture to sauce pan and cook over medium low heat, stirring often, until it reaches a temperature of 170 degrees. turn off burner and add the vanilla and reserved butter. stir or whisk well.
• 7 put mixture in a shallow bowl, cover, and let cool to room temperature. once cool, put in fridge for an hour or two.
• 8 pour mixture into the container of ice cream maker and freeze according to maker's directions.
• 9 after about 10 minutes in the ice cream maker, when ice cream is starting to firm up, add the pecans. continue freezing to desired consistency.