Directions
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Step 1
Beat the Egg (2) together in a medium-size bowl.
Step 2
In a sauce pan, combine Half and Half (1 1/2 cup), Heavy Cream (3/4 cup), Brown Sugar (3/4 cup) and Vanilla Extract (1 tablespoon). Bring to a simmer while whisking.
Step 3
Remove from heat once it comes to a simmer. Temper the eggs by adding 1/4 cup of the hot cream into the eggs at a time, then whisking quickly to prevent the eggs from scrambling.
Step 4
Once you’ve added half of the cream to the eggs, slowly pour the tempered egg mixture back into the pot while whisking quickly.
Step 5
Return to heat on medium flame, whisking constantly until the mixer begins to simmer slightly.
Step 6
Strain the custard into a bowl, cover and set aside.
Step 7
Melt the Butter (1 tablespoon) over medium flame, then add the Pecans (1/3 cup) and cook for 3 minutes, stirring constantly. Toasting the pecans prevents them from turning the ice cream blue.
Step 8
Add the pecans into the custard and mix quickly. Cover the custard with cling film and chill for 4 hours or overnight in the fridge.
Step 9
Churn the ice-cream in your ice cream maker. Remove from the ice-cream maker and freeze until firm.
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