I made butter pecan ice cream yesterday.
Here's the recipe:
Dolcezza's Butter Pecan Ice Cream
Yield: approximately 2 quarts
1 cup raw sugar
1/2 teaspoon sea salt
2-2/3 cups organic whole milk
1 package pecan halves
3 tablespoons unsalted European butter*
3 eggs,beaten 1 tablespoon Mexican vanilla extract(from KAF)
1 cup organic heavy cream
Brown pecan halves in all the butter. Don't burn them, it can happen pretty quickly.
Combine about half of the sugar with milk and heat in a saucepan, but do not boil. Add rest of sugar to the eggs and beat them. Add some of the milk mixture to the eggs to temper them. Stir some more milk mixture into the eggs and then pour it all back into the saucepan. Cook until thickened. Don't raise the heat too high or you will have scrambled eggs instead of a custard. If you curdle it just a little bit, just strain it before adding to the ice cream maker.
Put custard, heavy cream, vanilla and pecans into a bowl and refrigerate for a few hours or overnight if you have the patience.
Follow the instructions that came with your ice-cream maker to create your dessert. Mine took 18 minutes of deafening churning.
And the photo of it when it had just finished churning. Most of it is now in our tummies.