In a small skillet on low heat, toast the chopped pecans in the butter, stirring until lightly browned. This usually takes about 5-6 minutes. Be careful not to burn the butter!
Pour the Half and Half into a heavy saucepan. Heat this to 175 degrees, then stir in the brown sugar; stir until sugar has dissolved.
Using a whisk, slowly drizzle a small amount of the hot cream into the eggs, whisking constantly. (This is how you "temper" the eggs, so they will not scramble when added to the hot cream mixture). Slowly pour the tempered egg mixture into the hot cream, whisking constantly the entire time you are adding it in.
Cook and stir this over low heat until it reaches a temperature of 160 degrees. Mixture should be able to coat the back of a spoon when done.
Remove the cream mixture from the stove. You want to cool this quickly. To do this: Place the pan in a large bowl of ice water; continue stirring for 2 minutes.
Once cream mixture has cooled off, add the whipping cream and the vanilla extract.
Take some plastic wrap and gently press it right onto the top surface of the ice cream mixture. Place the bowl of ice cream mixture in refrigerator for several hours, (you want it COLD) or overnight.
When ready to freeze the ice cream, stir in the toasted, chopped pecans.
Fill the canister of your ice cream freezer 2/3 full; freeze according to the manufacturer's instructions. Once done, remove the ice cream to a freezer container and place in your freezer to "ripen" for at least 2-4 hours. This will help to firm up the ice cream. ENJOY!
Recipe Notes
* Prep time includes refrigeration time.
Nutrition Facts
Butter Pecan Ice Cream
Amount Per Serving
Calories 208Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 61mg20%
Sodium 41mg2%
Potassium 101mg3%
Carbohydrates 20g7%
Sugar 18g20%
Protein 2g4%
Vitamin A 395IU8%
Vitamin C 0.3mg0%
Calcium 64mg6%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.