Butter Pecan Ice Cream

By Addie

Making homemade ice cream has long been our family's favorite pastime, and this butter pecan recipe is our first choice in fall.

Ingredients

• 2 cups whole milk
• 2 cups half-and-half cream
• 1 cup sugar
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 2 eggs, lightly beaten
• 1 1/2 teaspoons vanilla extract
• 1 cup finely chopped pecans
• 2 tablespoons butter

Preparation

Step 1

In a large heavy saucepan, heat the milk, cream, sugars and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.

Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

In a small skillet, saute pecans in butter, stirring constantly. Cool.

Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Stir in toasted pecans. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 2 quarts.