1/3 cup chopped pecans I used 1/2 cup but it still wasn't alot.
1 tablespoon butter
1 cup brown sugar I used 3/4 cup
2 eggs, beaten maybe I should have used 1 egg and 1 egg yolk like the allrecipes users adviced..
1 1/2 cups half-and-half cream I used 1 cup
1/2 cup heavy cream I used 1 cup
1 teaspoon vanilla extract
In a small skillet over medium heat, saute pecans in butter until lightly browned, stirring frequently. Set aside.
In a medium saucepan over low heat, stir together brown sugar, eggs and half and half until smooth. Bring to a simmer, stirring occasionally, and cook 2 minutes more. Remove from heat and stir in cream, vanilla and pecans.
Pour into ice cream maker and freeze according to manufacturers' directions.
First attempt=Disastrous! Had to throw away 2 eggs! :(
Second Attempt, still had to strain it. Look at all the eggy-mush left behind!
ice cream's still ice cream. yum.
-adapted from allrecipes.com -
PS. Have any tips on how not to get eggy mush when simmering eggs in an ice cream recipe?