Ingredients
2 h 5 m
16 servings
139 
1/3 cup chopped pecans
+
1 tablespoon butter
+
1 cup brown sugar
+sugar
2 eggs, beaten
+
1 1/2 cups half-and-half cream
+
1/2 cup heavy cream
+
1 teaspoon vanilla extract
+
Add all ingredients to list
+
Directions
Directions
Add Personal Note
Printer-friendly View
1
In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
2
Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
3
Pour into ice cream maker and freeze according to manufacturers' directions.