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Butter Pecan Ice Cream

2 eggs, lightly beaten
1/2 cup packed light brown sugar
1 cup sugar
2 cups half-and-half cream
1/4 teaspoon salt
2 cups milk, scalded and cooled
1-1/2 teaspoons vanilla extract
2 tablespoons butter
1 cup finely chopped pecans

In a heavy saucepan or top of a double boiler, combine eggs, sugars,
cream and salt. Cook over low heat, stirring constantly, until
mixture coats a spoon. Cool. Add milk and vanilla. Refrigerate for

Printed from tasteofhome.com Sep 5, 2008

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Butter Pecan Ice Cream cont.

several hours. In a skillet, melt butter. Add pecans and saute on
medium heat, stirring constantly, being careful not to burn them.
Cool. Pour egg mixture into the cylinder of an ice cream freezer; add
pecans, stirring slightly to distribute. Freeze according to
manufacturer's directions. When frozen, pack ice cream in airtight
containers and store in freezer.

Yield: 2 quarts.