|Image by kochtopf|
1 cup pecan halves
½ teaspoon salt
2 large eggs
¾ cup sugar
2 cups heavy cream, or whipping cream
1 cup milk
Step 2: Add the pecans and salt; saute, stirring constantly, until the pecans start to turn brown.
Step 3: Drain the butter into a small bowl. Transfer the pecans to another bowl and let cool.
Step 4: Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Step 5: Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Step 6: Pour in the cream and milk, and whisk to blend. Add the melted butter and blend.
Step 7: Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.
Step 8: After the ice cream stiffens (about 2 minutes before it is done), add the pecans, then continue freezing until done.
Makes 1 quart