Dad's Butter Pecan Ice Cream
by Val
1/2 cup chopped pecans
1 tablespoon butter
2 eggs
1 cup whole milk
1 cup packed brown sugar
2 cups heavy cream
1 teaspoon vanilla
In a small skillet over medium high heat, saute pecans in butter til lightly browned, about 5-6 minutes, stir often and be careful not to burn em, then set aside to cool.
Next, in a medium saucepan over medium heat, whishk together the eggs, milk and brown sugar, stirrrrring constantly til it starts to simmer and thickens, be careful it doesn't boil!! Cool the custard to room temperature. (I hasten this process by putting an inch or two of water in my sink, along with a few ice cubes, then set the custard pan in it and stir custard every few minutes)
Add cream, vanillat and pecans, then chill at least 4 hours or overnite is better, than freeze according to the instructions for your ice cream maker. After you have made the ice cream put in a 1 1/2 quart plastic container in the freezer to harden for several hours. It will be fine for at least one week, if it lasts that long!!
Val
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