Butter Pecan Ice Cream

2 T Butter (real)

1/2 c Pecans (coarsely chopped)

1 c Brown sugar (packed)

2 1/2 c Half & Half Cream

2 Eggs

1 t Vanilla

1 c Whipping Cream

In a small skillet melt butter and add pecans --- cook on low heat until brown and you can smell the roasting pecans. In a medium pan take ½ of the Half & Half and add the brown sugar. Cook on low until all the brown sugar is dissolved. Beat eggs in large bowl with a mixer (about 5 min.). Then add the brown sugar mixture, and vanilla. Beat until cool. Then add the remainder of both creams.

Pour 2 cups of the liquid into the ice cream machine. Turn on for 30 min. Adding the pecans the last 5 minutes. Reserve some pecans for the second batch.

Repeat – this recipe makes a total of 4 ½ cups. Placed finished product in air tight container & place in the freezer.

~Tom Deschaine