Butter Pecan Ice Cream

Ice Cream

• 2 cup(s) whole milk
• 1 1/2 cup(s) brown sugar
• 4 egg yolks
• Pinch of salt
• 2 tablespoon(s) unsalted butter
• 2 cup(s) half-and-half
• 2 cup(s) whipping cream
• 2 teaspoon(s) vanilla extract

Candied Butter Pecans

• 1 cup(s) pecans, chopped
• 1/3 cup(s) sugar
• 2 tablespoon(s) unsalted butter

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Directions

1. Prepare Ice Cream: In a medium saucepan, whisk together milk, brown sugar, egg yolks, and salt. Place pan over medium-high heat until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain mixture into a large bowl and whisk in butter until combined; then incorporate half-and-half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
2. Prepare Candied Butter Pecans: In a heavy skillet over medium heat, combine pecans, sugar, and butter, stirring constantly for about 6 minutes or until sugar has melted and browned. Remove from heat; spread nuts on foil. Once nuts have cooled, break into bite-size pieces and reserve.
3. Pour ice cream mixture into ice-cream maker; process according to manufacturer instructions. Once ice cream's made, stir in reserved pecans.