- 2 cups milk (I used skim milk)
- 1 1/2 cups plus 1/3 cup packed brown sugar
- 4 large egg yolks
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter
- 1 1/2 cups heavy cream
- 2 teaspoons pure vanilla extract
- 1 1/2 cups pecans, coarsely chopped
- In a medium saucepan over medium-high heat, whisk together milk, 1 ½ cups brown sugar, egg yolks and salt until mixture begins to simmer. Decrease heat to medium and continue to whisk, about 20 to 30 strokes.
- Using a fine mesh sieve, strain mixture into a medium bowl. Repeat if any solids remain. Whisk in 2 tablespoons butter, heavy cream and vanilla. Set aside to cool to room temperature. Then, chill in refrigerator for 2 hours or overnight.
- Meanwhile, in a heavy skillet over medium heat, stir together pecans, 1/3 cup brown sugar and 2 tablespoons butter until sugar has dissolved and forms a glaze, about 5 to 7 minutes. Quickly remove from heat and transfer candied pecans with its glaze onto a parchment lined baking sheet to cool. Once cooled, separate pecans apart.
- Pour chilled custard mixture into the ice cream maker according to manufacturer’s instructions. About 5 minutes before churning is completed, slowly pour candied pecans into the ice cream. NOTE: According to most ice cream makers, pieces should not be greater than the size of a chocolate chip, unless stirred within the ice cream not powered by the machine.
- Serve immediately or freeze for 4 or more hours for best results. ENJOY!