Butter Pecan Ice Cream

• 1 tbsp - butter
• ½ cup - pecan pieces
• ¾ cup - light brown sugar
• 1 ⅔ cups - half and half
• 2  - eggs
• ⅓ cup - heavy whipping cream
• 1 tsp - vanilla extract
• 1 pinch - sea salt

Instructions

1. Depending on your ice cream machine, you may need to first place your ice cream bowl in the freezer overnight.
2. First, add butter and pecan pieces to a skillet over low heat. Cook for 4 to 5 minutes or until light roasted. Stir occasionally to prevent burning. Place on paper towel to soak up the excess butter and fully cool down.
3. In a large skillet, add half and half. Heat until warm, but not yet boiling. Then, add in brown sugar. Stir until sugar has dissolved.
4. Add whisked eggs to a bowl. Very slowly pour ½ cup of the heated half and half mixture into the whisked eggs. Quickly whisk to prevent curdling.
5. Then, pour this egg mixture into the skillet. Continue whisking over low heat until warm, but not yet boiling. Cook until mixture coats the back of a spoon. See photos above for reference. Turn off heat.
6. Add ice cubes to a large mixing bowl. Place a smaller mixing bowl on top of the ice cubes.
7. Pour the skillet mixture into the smaller mixing bowl. Stir for 1 minute.
8. Add in heavy whipping cream and vanilla. Stir to combine.
9. Place plastic wrap onto the surface of the ice cream custard. Place bowl in fridge for at least 4 hours, up to overnight.
10. Once chilled, remove plastic wrap. Pour custard mixture into the frozen ice cream maker bowl. Make according to ice cream maker instructions.
11. Once ice cream texture is achieved, turn off machine. Stir in toasted pecans.
12. Transfer to a freezer safe bowl or pan. Freeze for at least 2 hours. Serve!