Ingredients
– 1 cup pecan halves
– 2 tablespoons unsalted butter
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup brown sugar, packed
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 5 large egg yolks
Equipment Needed
– Medium saucepan
– Whisk
– Mixing bowls
– Ice cream maker
– Baking sheet
– Spatula
Step-by-Step Instructions
First, I start by toasting the pecans, which is one of my favorite parts of this recipe. I preheat the oven to 350°F (175°C) and spread the pecans on a baking sheet. After drizzling them with butter, I pop them in the oven for about 8-10 minutes until they’re beautifully golden and fragrant. The aroma fills the kitchen, and it’s absolutely heavenly! I let them cool before chopping them into smaller pieces because I want that perfect crunch in every bite. (See the next page below to continue steps…)