This homemade butter pecan ice cream is a creamy excellent summertime treat
Prep Time
30 mins
Dificult
Medium
Servings
55 mins
Ingredients
Instructions
Melt butter in a small skillet over medium heat. Cook and stir pecans in hot butter until lightly browned and fragrant
3 to 5 minutes. Set aside.
Whisk eggs in a large bowl; set aside.
Combine half-and-half and brown sugar in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into eggs
whisking constantly. Return custard to the saucepan and cook
stirring occasionally
until mixture thickens enough to coat the back of a spoon. The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line. Remove from heat and stir in cream
pecans
and vanilla.
Pour into an ice cream maker and freeze according to manufacturers' directions.
