Ingredients
16
16 servings
- •1 tablespoon butter
- •0.33333334326744 cup chopped pecans
- •2 eggs, beaten
- •1.5 cups half-and-half cream
- •1 cup brown sugar
- •0.5 cup heavy cream
- •1 teaspoon vanilla extract
Instructions
- Melt butter in a small skillet over medium heat. Cook and stir pecans in hot butter until lightly browned and fragrant, 3 to 5 minutes. Set aside.
- Whisk eggs in a large bowl; set aside.
- Combine half-and-half and brown sugar in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into eggs, whisking constantly. Return custard to the saucepan and cook, stirring occasionally, until mixture thickens enough to coat the back of a spoon. Remove from heat and stir in cream, pecans, and vanilla.
- Pour into an ice cream maker and freeze according to manufacturers' directions.
Nutritional Facts
Per 16 servings
- Calories: 128
- Carbohydrate: 13g
- Fat: 8g
- Fiber: 0g
- Protein: 2g
- Sugar: 12g
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