Description
Creamy homemade ice cream! Excellent summertime treat!
Ingredients
- ⅓ cup chopped pecans
- 1 tablespoon butter
- 1 cup brown sugar
- 2 eggs, beaten
- 1 ½ cups half-and-half cream
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a small skillet over medium heat
- cook pecans in butter until lightly browned and fragrant
- stirring constantly
- about 3 to 5 minutes. Set aside.
- Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs
- whisking constantly. Return custard to saucepan and cook
- stirring occasionally
- until mixture coats the back of a spoon (see Editor’s Note). Remove from heat and stir in cream
- vanilla
- and pecans.
- Pour into ice cream maker and freeze according to manufacturers’ directions.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 2 hrs 5 mins
Servings: 16