Butter Pecan Ice Cream
Ingredients
- 2 Tbsp. butter
- 1/2 cup coarsely chopped pecans
- 1 cup packed brown sugar
- 1/2 cup water
- 2 eggs
- 1 teaspoon vanilla
- 2 cups half and half
- 1 cup whipping cream
Instructions
In a small skillet melt butter. Add pecans, stir over low heat until pecans are browned. In a medium pan, combine brown sugar and water. Stir over medium heat until mixture comes to a boil. Stir and simmer 2 minutes. In bowl beat eggs until thick and lemon colored, 5 minutes. Beating constantly, immediately pour brown sugar syrup in a thin stream over eggs. Continue beating until cool and thick. Stir in vanilla, half and half, whipping cream and toasted pecans. Freeze in ice cream freezer. Makes 2 quarts.
