Mr. Hawthorne was jonesin' for some butter pecan ice cream the other day and I just had to oblige.
Rosie's Butter Pecan Ice Cream
heaping cup of chopped pecans
2 TB unsalted butter
2 cups half and half cream
1 1/2 cups packed brown sugar
2 egg, lightly beaten
3/4 cup heavy whipping cream
2 tsp vanilla extract
Toast the pecans in butter for 5-6 minutes until lightly browned. Set aside to cool.
In a heavy saucepan, heat half and half to 175°. Stir in the brown sugar and whisk until dissolved. Whisk a small bit of the hot cream mixture into the eggs, return to pan, whisking constantly. Cook over low heat until mixture reaches at least 160° and thickens a bit.
Remove from heat and place pan in bowl of ice water, stirring for 2 minutes. Stir in whipping cream and vanilla. Cover with plastic wrap, pressing onto the surface of the custard and refrigerate for several hours or overnight. Stir in toasted pecans.
Pour custard mixture into cylinder of ice cream freezer and freeze according to manufacturer's directions. Pour into containers and let the flavors ripen in the freezer for at least 4 hours before serving.
Yield: 1 1/2 quarts