* Makes about 1 pint
- 2 egg yolks
- 1/3 cup light brown sugar
- 1 1/2 cups light cream
- 1/2 cup heavy cream
- few drops pure vanilla extract
- 4 tbsp. butter
- 1/2 cup roughly chopped pecans
- 2/3 cup light brown sugar
Beat the egg yolks, brown sugar, and light cream together until thick, then beat in the heavy cream and vanilla. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions, or follow the hand-mixing method.
Meanwhile, place the butter in a saucepan with the nuts and brown sugar and cook over low heat, stirring frequently, until the sugar has completely dissolved and looks like toffee. Be very careful it does not burn. Remove from the heat immediately, take out half, and set it aside to cool completely. Leave the rest in the pan to reheat later for the topping.
When the ice cream is nearly firm, crumble in the cooled butter pecan mixture and continue mixing for only a few minutes. Freeze for at least 15 minutes before serving. Serve topped with warmed butter pecan topping. This ice cream can be frozen for up to 3 months; take out 15 minutes before serving to soften.
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