Ingredients
| Heavy whipping cream |
2 cups
|
| Whole milk |
1 cup
|
| Dark brown sugar |
3/4 cup
|
| Salt |
1/4 tsp
|
| Egg yolks |
4
|
| Vanilla extract |
1 tsp
|
| Salted butter |
1/4 cup
|
| Raw pecans, chopped |
1 cup + a few for decorating
|
Directions
- COMBINE heavy whipping cream, milk, sugar, and salt in a medium saucepan over medium heat. STIR with a wooden spoon until sugar dissolves. REMOVE from heat.
- BEAT yolks in a medium bowl. ADD ½ cup of the cream mixture to the yolks and STIR until combined. ADD the yolk/cream mixture to a saucepan with the rest of the cream mixture and HEAT over medium-low heat until the temperature reaches 170°F and the mixture thickens or coats the back of a spoon. RUN this through a metal strainer into a separate bowl. STIR in vanilla extract. LET COOL completely, then TRANSFER to your refrigerator to chill for 1 hour.
- While the mixture chills, MELT butter in a large pan over medium heat. ADD chopped pecans and STIR for 4 minutes or until toasted and fragrant. DO NOT BURN. REMOVE from heat and LET COOL completely.
- ADD the creamy mixture to an ice cream maker and CHURN for 25 minutes, or until a soft-serve consistency is achieved. ADD pecans during the last 2 minutes of churning. TRANSFER ice cream to an ice cream container or freezer-safe container. SPREAD evenly, COVER, and FREEZE for 4 hours or overnight or until firm.
- DECORATE with remaining pecans. SERVE.