Butter Pecan Ice Cream

By Kathy Johnson

Ingredients

• 1 box or 4 cups light brown ugar
• 1/2 cup white sugar
• 6 eggs
• 2 Tbsp vanilla
• 1 quart half & half
• 1 pint whipping cream
• whole milk
• 1 1/2 cup buttered & toased pecans chopped

Preparation

Step 1

Toast pecans for 10 minutes at 350 degrees. Beat eggs; add sugar and brown sugar and mix well. Add half & half and whipping cream. Pour into ice cream freezer. Finish filling up to fill line with whole milk and add nuts. Don't over fill it will run over. Can mix ahead and place in refrigerator until ready to freeze; makes it freeze a little quicker.