Prep 15 mins
Cook 30 mins
This rich buttery ice cream sure beats store-bought versions. And with its pretty color and plentiful pecan crunch, it's nice enough to serve guests at a summer party.
- 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
- In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool.
- In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. 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° 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. Press plastic wrap onto the surface of custard. 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. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
was absolutely delish! we really enjoyed it!