Butter Pecan Ice Cream

Ingredients:

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

Directions:

In a small skillet, toast the pecans in butter for 5-6 minutes or until lightly browned. Cool.

In a heavy saucepan, heat half-and-half until it reaches 175 degrees; add the brown sugar and stir until it is dissolved.

In a small bowl, 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 degrees and coats the back of a metal spoon. 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. Cover with plastic wrap and refrigerate for several hours or overnight.

Stir in toasted pecans. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the freezer section of refrigerator for 2-4 hours before serving.