Butter Pecan Ice Cream

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
2. In a separate bowl, whisk the egg yolks until they are pale and thick. Gradually add a small amount of the hot cream mixture to the yolks, whisking constantly to temper them.
3. Pour the yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove from heat and stir in the vanilla extract and salt. Pour the custard through a fine mesh strainer into a clean bowl. Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
5. In a skillet, melt the unsalted butter over medium heat. Add the pecan halves and cook, stirring frequently, until the pecans are toasted and fragrant, about 5 minutes.
6. Sprinkle the brown sugar and cinnamon over the pecans, stirring until the sugar melts and coats the pecans. Remove from heat and let cool completely.
7. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the buttered pecans.
8. Transfer the ice cream to an airtight container and freeze until firm, at least 2 hours before serving.