This has got to be the most decadent, richest, best-tasting ice cream I have ever made. I think it has something to do with the butter and brown sugar that just fill up the house with their delicious scents. So make this – it’s delicious and a wonderful autumn ice cream!

Ingredients

• 6 Egg Yolks
• 6 tbsp unsalted Butter
• 1 cup Brown Sugar
• 2 cups Heavy Cream (chilled & divided)
• 2 cups Whole Milk
• 1 tsp Vanilla Extract
• 1/2 tsp Salt
• 1 cup Pecans

Method

Whisk the Egg Yolks with 1 cup of Heavy Cream.

On medium heat, cook the Butter stirring constantly. Just before it browns, add Brown Sugar and Salt. Mix well.

Slowly add Milk and remaining Cream. Stir until dissolved. Be careful not to let it curdle. Turn off heat. Temper eggs and pour it into the milk mixture. Continue to stir over medium heat so that the bottom doesn’t get scorched. Cook until thick enough to leave a line.

Take off heat and pour through a sieve into a container. Mix in Vanilla Extract. Cool in the fridge for at least 3 hrs.

Toast the Pecans on the stove using a skillet over medium heat. Shake occasionally. They should be done in 5-7 minutes. Allow to cool on a plate or bowl. Smash a handful with a mortar & pestle.

Churn custard in ice cream machine for 40 min. During the last 5 min of churning, toss in the Pecans. Freeze for at least 3 hrs before serving.

Enjoy!