Butter Pecan Ice Cream Recipe

In a small skillet over medium heat cook pecans in butter until lightly browned and fragrant stirring constantly about 3 to 5 minutes. Set aside.

Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs whisking constantly. Return custard to saucepan and cook stirring occasionally until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream vanilla and pecans.

Pour into ice cream maker and freeze according to manufacturers' directions.