Butter Pecan Ice Cream

⅓ cup chopped pecans

1 tablespoon butter

1 cup brown sugar

2 eggs, beaten

1 ½ cups half-and-half cream

½ cup heavy cream

1 teaspoon vanilla extract

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.

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.

Pour into ice cream maker and freeze according to manufacturers directions.