Butter Pecan Ice Cream

Here's a great recipe to squeeze in during these last few weekends of summer. I've tried dozens of different homemade ice cream recipes, and this is my absolute favorite. It's very rich and creamy, and so delicious! Even my kids, who normally don't love pecans, love this ice cream.

BUTTER PECAN ICE CREAM

2 cups pecan halves
1/4 c. butter

6 c. half and half cream
4 c. packed brown sugar
8 eggs, lightly beaten
2 c. heavy whipping cream
4 tsp. vanilla extract

In a small skillet, toast pecans in butter for 5-6 minutes or until lightly brown. Cool. Set aside.

Lightly beat eggs with a fork in a medium sized bowl. Set aside.

In a large pot, heat half-and-half cream to 175 degrees. Stir in brown sugar until dissolved. Whisk about 2 cups of the hot cream mixture into the eggs and stir briskly (this is important or you will have strings of egg in your ice cream), then return all to the pot, whisking constantly. Cook and stir over low heat until mixture reaches 160 degrees.

Remove from the heat and cool quickly by placing pot in a sink filled with ice water. Stir for 2 minutes, then whisk in whipping cream and vanilla. Press plastic wrap onto surface and refrigerate for several hours or overnight.

When ready to freeze, stir in pecans and freeze according to ice cream freezer directions. Yield: 4 quarts.

TIPS FOR GOOD HOMEMADE ICE CREAM: Use lots of ice cream salt, and allow for 1-2 hours for ice cream to ripen in freezer after churning is completed and paddle is removed.