Butter pecan Ice Cream
Mama lived to be one month short of her 101st birthday!  Her recipe for longevity:  ice cream for breakfast.  Butter Pecan Ice Cream was a favorite of both Mama and Daddy. 
Print Friendly and PDF
⅓ cup chopped pecans
1 tablespoon butter
1 cup brown sugar
2 eggs, slightly beaten
1 ½ cups half & half cream
½ cup heavy cream
1 teaspoon vanilla extract
  1. Place chopped pecans in a skillet on stove at medium low heat.  Stir continuously in a tablespoon of butter until just light brown.  You want to release the oils, not burn the pecans!  Remove from heat and cool.
  2. Stir together the brown sugar and half & half in a pan over medium heat.  Bring to a boil - then quickly remove from heat. 
  3. Beat eggs a bit with a fork in a mixing bowl.  Add one tablespoon of the brown sugar mixture into eggs and stir quickly.  
  4. Then slowly pour the rest of the brown sugar mixture into the eggs, stirring quickly. 
  5. Put the mixture back in the pan and cook slowly on medium-low heat, stirring, until it thickens and coats the back of a spoon.  (Don't let it boil!)
  6. When thickened, remove from heat.  Quickly stir in 1/2 cup cream, vanilla, and toasted pecans.
  7. Pour into ice cream maker and freeze according to manufacturers' directions.
  8. Eat often and live to be 100.