Pecan Butter Ice Cream Recipe
Eat it all, Eat everyday! A refreshing Ice Cream with great taste. Enjoy every bit of it
1/2 cup chopped pecans
1 tablespoon butter
1 cups half-and-half cream
1 cup packed brown sugar
2 large eggs
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Toast pecans in butter until lightly browned in a skillet. Set aside
Heat half-and-half in a saucepan. Stir in the brown sugar until dissolved.
Beat eggs lightly and whisk a small amount of hot cream mixture into the eggs.
Return egg mixture to the pan and whisk constantly.
Cook and stir over low heat until mixture coats the back of a metal spoon.Remove from the heat.
Allow it to cool down in ice cubes. Stir in toasted pecans.whipping cream and vanilla.
Cover the surface with plastic wrap.
Refrigerate for several hours or overnight.