Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Better than store bought!

Ingredients Nutrition

Directions

  1. Combine first 3 ingredients in top of a double boler over simmering water. Cook until sugar dissolves. Stir about one fourth of hot mixture into beaten eggs; add to remaining hot mixture.
  2. Cook over hot, not boiling, water until mixture is thickened and reaches 160F, stirring constantly. Stir in butter; remove from heat, and cool. Stir milk and vanilla into egg mixture.
  3. Beat whipping cream at medium speed with mixer until soft peaks form; fold whipped cream into custard mixture. Stir in pecans.
  4. Pour mixture into freezer container of a hand turned or electric ice cream freezer. Freeze according to maufacturer instructions.
  5. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.

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