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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Creamy homemade ice cream! Excellent summertime treat! Ingredients:
1/3 cup chopped pecans |
1 tablespoon butter |
1 cup brown sugar |
2 eggs, beaten |
1 1/2 cups half-and-half cream |
1/2 cup heavy cream |
1 teaspoon vanilla extract |
Directions:
1. In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
2. Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
3. Pour into ice cream maker and freeze according to manufacturers' directions.
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