Prep Time::5 mins
Cook Time::20 mins
Additional Time::30 mins
Total Time::55 mins
Servings::16
Yield::1 quart
Ingredients
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1 tablespoon butter
⅓ cup chopped pecans
2 large eggs
1 ½ cups half-and-half cream
1 cup brown sugar
½ cup heavy cream
1 teaspoon vanilla extract
Directions
Melt butter in a small skillet over medium heat. Cook and stir pecans in hot butter until lightly browned and fragrant, 3 to 5 minutes. Set aside.
Whisk eggs in a large bowl; set aside.
Combine half-and-half and brown sugar in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into eggs, whisking constantly. Return custard to the saucepan and cook, stirring occasionally, until mixture thickens enough to coat the back of a spoon. The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line. Remove from heat and stir in cream, pecans, and vanilla.
Pour into an ice cream maker and freeze according to manufacturers' directions.