Ingredients
- 1 Tbsp butter
- 1/3 cup pecans, chopped
- 1 cup brown sugar
- 1 1/2 cups whipping cream
- 1/2 cup milk
- 2 large eggs,
- 1 tsp vanilla extract
Instructions
- Melt the butter on a medium skillet. Add in the pecans and cook until fragrant, around 3 minutes. Remove from heat and set aside.
- In a medium saucepan, heat the sugar, whipping cream and milk until the sugar has dissolved.
- In a medium bowl, beat the eggs. Add around 1/4 cup of the hot sugar mixture to the eggs and mix well. Slowly add the egg mixture to the saucepan with the remaining sugar mixture, and mix until it forms a sort of custard that coats the back of your spoon. Remove from heat and mix in the vanilla extract and the pecans.
- Transfer the saucepan to the fridge, and allow to cool completely, around 4 hours.
- Pour the mixture into your ice cream maker, and process according to manufacturer’s instructions.
- When the ice cream is done, pour into an airtight container, and freeze until ready to serve.
Notes
Total time does not include time in fridge to cool.