Irresistible Butter Pecan Ice Cream: A Creamy Del

1. 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.

2. Whisk eggs in a large bowl; set aside.

3. 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. Remove from heat and stir in cream, pecans, and vanilla.

4. Pour into an ice cream maker and freeze according to manufacturers’ directions.

Editor’s Note:

The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line.