- 1
Ingredients
- 2 cups heavy cream
- 1 1/2 cups milk
- 1 cup packed light brown sugar
- 4 egg yolks
- 1 teaspoon vanilla
- 2/3 cup chopped pecans
Preparation
Step 1
In a medium saucepan, combine cream, milk, and brown sugar. Cook over medium low heat, stirring frequently, until the mixture is hot and sugar has dissolved. In a bowl, whisk egg yolks together. Whisk in about 1 cup of the hot mixture, then return to the pan and continue whisking until well blended. Continue cooking for about 5 to 7 minutes, until the mixture coats a spoon (the mixture will not run when you run your finger through the coating of the spoon). Stir in vanilla and pecans and let cool completely.
Freeze according to manufacturer's instructions for freezing ice cream. Pack the frozen mixture into a container and freeze until solid. Store leftovers in the freezer.
Makes about 1 quart.
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