Ingredients

• Pecans - 1 cup
• Unsalted Butter - 2 tablespoons
• Heavy Cream - 2 cups
• Whole Milk - 1 cup
• Brown Sugar - 1 cup
• Vanilla Extract - 1 teaspoon
• Salt - ¼ teaspoon
• Egg Yolks - 4

Instructions

1. 1.

   Toast the pecans in a skillet over medium heat until fragrant, about 5 minutes.

2. 2.

   Add butter to the skillet and stir until melted and pecans are coated.

3. 3.

   In a saucepan, combine the heavy cream, milk, and brown sugar. Heat until the sugar dissolves.

4. 4.

   In a separate bowl, whisk egg yolks. Gradually add a small amount of the warm cream mixture to the yolks.

5. 5.

   Pour the yolk mixture back into the saucepan, stirring constantly until it thickens.

6. 6.

   Remove from heat and stir in the vanilla extract and salt.

7. 7.

   Chill the mixture in the refrigerator for at least 2 hours.

8. 8.

   Churn the mixture in an ice cream maker according to the manufacturer's instructions.

9. 9.

   Fold in the buttered pecans, then transfer to a container and freeze until firm.

Nutritional Facts