Ingredients

• 1 tablespoon butter
• 0.33 cups chopped pecans
• 2 large eggs
• 1.5 cups half-and-half cream
• 1 cup brown sugar
• 0.5 cups heavy cream
• 1 teaspoon vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 Whisk eggs in a large bowl; set aside.
4. 4 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; allow mixture to cool slightly.
5. 5 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 30 minutes. Serve or transfer to an airtight container and freeze until desired consistency.
6. 6 Serve and enjoy!

Nutrition per serving