Adapted from leitesculinaria.com
tablespoons unsalted butter
cup chopped pecans
cup packed light brown sugar
cups heavy cream, or for a lighter version, whole milk
teaspoons vanilla extract
shots freshly brewed espresso
1. Melt the butter in a small skillet over medium heat. Stir in the pecans and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes. Transfer to a plate and let cool slightly. 2. Whisk the eggs in a bowl. Stir in the brown sugar and salt. 3. Combine the cream or whole milk and half-and-half in a saucepan. Cook over medium heat until the liquid starts to simmer, 3 to 5 minutes. Remove from the heat and, whisking constantly, stir just a few spoonfuls of hot cream into the egg mixture to temper it, which means to warm it slightly so it doesn’t curdle from the heat. Still whisking briskly, gradually beat the warmed eggs into the hot cream in the saucepan. Return the pan to medium-low heat and cook until the custard thickens and coats the back of a spoon, 7 to 9 minutes. 4. Remove the pan from the heat. If desired, strain the custard into a bowl. Stir in the vanilla and pecans. Pour the custard into a bowl and refrigerate until chilled through, 1 to 2 hours. Place in an ice-cream maker and freezer according to the manufacturer’s directions. 5. Place a scoop of ice cream in each of six small bowls and top each with a shot of steaming hot espresso. Serve immediately.