Butter Pecan Ice Cream

• servings: 16 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

1 tablespoon butter

⅓ cup chopped pecans

2 eggs, beaten

1 ½ cups half-and-half cream

1 cup brown sugar

½ cup heavy cream

1 teaspoon vanilla extract

Directions

Gather all ingredients.

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.

Whisk eggs in a large bowl; set aside.

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.

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.

Serve and enjoy!

Nutrition

• Calories: 128 kcal
• Total Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 42 mg
• Sodium: 34 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 0 g
• Total Sugars: 12 g
• Protein: 2 g