Butter Pecan Ice Cream

2 Tbsp. butter
1/2 cup coarsely chopped pecans
1 cup packed brown sugar
1/2 cup water
2 eggs
1 tsp. vanilla
2 cup half and half
1 cup whipping cream



In a small skillet melt butter. Add pecans, stir over low heat until pecans
are browned. In a medium pan, combine brown sugar and water. Stir over
medium heat until mixture comes to a boil. Stir and simmer 2 minutes. In
bowl beat eggs until thick and lemon colored, 5 minutes. Beating constantly,
immediately pour brown sugar syrup in a thin stream over eggs. Continue
beating until cool and thick. Stir in vanilla, half and half, whipping cream
and toasted pecans. Freeze in ice cream freezer. Makes 2 quarts.

Servings: 4
Home Cookin 4.8 Chapter: Ice Cream