BUTTER PECAN ICE CREAM
- 1/3 cup chopped pecans
- 1 tablespoon butter
- 1 cup brown sugar
- 2 eggs, beaten
- 1 1/2 cups half-and-half cream
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
In a small skillet over medium heat, saute pecans in butter until lightly browned, stirring frequently. Set aside.
In a medium saucepan over low heat, stir together brown sugar, eggs and half and half until smooth.
Bring to a simmer, stirring occasionally, and cook 2 minutes more.
Remove from heat and stir in cream, vanilla and pecans.
Pour into ice cream maker and freeze according to manufacturers' directions.