You’ll Need:
1 1/2 cups half and half
3/4 cup heavy cream
1 teaspoon vanilla
2 beaten eggs
of course…an ice cream maker
1. Beat the two eggs together in a medium size bowl.
2. in a sauce pan, combine, heavy cream, half and half and brown sugar.
3. Bring to a simmer while whisking.
4. Temper the eggs by adding 1/4 cup of cream into the eggs, then whisk quickly to prevent the eggs from scrambling.
5. Once you’ve added half of the cream to the eggs, slowly pour the tempered egg mixer back into the pot while whisking quickly.
6. Return to heat on medium flame, whisking constantly until the mixer begins to simmer slightly.
7. Strain the custard into a bowl, cover and set aside.
8. Toast the pecans by melting the better on medium flame, then add the pecans and cook for 3 minutes stirring constantly. Toasting the pecans prevents them from turning the ice cream blue.
9. Add the pecans into the custard and mix quickly.
10. Cover the custard with cling film and chill for 4 hours or overnight in the fridge.
11. Churn the ice-cream in your ice cream maker according to your manufacture’s directions.
12. Remove from the ice-cream maker and freeze until firm.