- 2 cups heavy cream
- 1 1/2 cups milk
- 1 cup packed light brown sugar
- 4 egg yolks
- 1 teaspoon vanilla
- 2/3 cup chopped pecans
- In a medium saucepan, combine cream, milk, and brown sugar. Cook over medium-low heat, stirring frequently until the mixture is hot and sugar has dissolved.
- In a bowl, whisk egg yolks together. Whisk in about 1 cup of the hot mixture, then return to the pan and continue whisking until well blended. Continue cooking for about 5 to 7 minutes, until the mixture coats a spoon. Stir in vanilla and pecans and let cool completely.
- Freeze according to manufacturer's instructions for freezing ice cream. Pack the frozen mixture into a container and freeze until solid. Store leftovers in the freezer.
|Nutritional Guidelines (per serving)|
|Total Fat||64 g|
|Saturated Fat||32 g|
|Unsaturated Fat||21 g|
|Dietary Fiber||2 g|