We all loved it!
Butter Pecan Ice Cream
1 T. butter
1 c. brown sugar, packed
1-1/2 c. half and half
2 eggs, beaten
1/2 c. whipping cream
1 t. vanilla extract
In a small skillet over medium heat, sauté pecans in butter until lightly golden, stirring frequently. Set aside. In a saucepan over low heat, stir together brown sugar, half-and half and eggs until smooth. Bring to a simmer, stirring occasionally. Cook 2 minutes more. Remove from heat; stir in cream, vanilla and pecans. Pour mixture into an ice cream freezer. Freeze according to manufacturer's directions. Makes 4 servings.
It had a nice soft serve consistency. If you want it firmer you could put it in the freezer for a little bit. I will be making this again for sure. So yummy and such a nice treat.
You can find this on page 208 of the Grilling and Campfire Cooking cookbook. (affiliate link)
I used this ice cream maker to make this.
I could have eaten all of it. But I don’t think my family would have gone for that. They were hovering like vultures. *smile*