Rich Butter Pecan

Indulgence Ice

Cream.

In a decent-sized heat-proof bowl, let's give those egg yolks a good whisk until they're nicely blended. Once done, just set them aside for a bit.

Let's pour the cream into a metal bowl sitting snugly in a larger bowl filled with ice. Then, place a medium-mesh sieve on top. Just set it aside for now.

Alright, grab a medium, sturdy saucepan. Put it on medium heat, then melt the butter down, stirring all the time until it starts to get a nice brown hue. Toss in the brown sugar and salt, and keep stirring until that sugar's completely melted.

Now, slowly pour in the milk while stirring to blend it all in. It might foam up a bit, so make sure your pan has high sides. Keep heating until all the sugar's dissolved. Just a heads up, don't let it boil, or we might end up with a curdled mess.

With your whisk in hand, start by pouring half of that milk and sugar mix into the eggs, whisking it in constantly. Then, pour that warmed egg blend back into the saucepan with the rest of the milk and sugar mixture.

Keep stirring the mix non-stop over medium heat, using a wooden or heatproof rubber spatula. Make sure to scrape the bottom as you go. It should thicken up and coat the spatula, which takes about 5 to 7 minutes.

Now, let's add in the vanilla and keep stirring until it's cooled down over the ice bath. Once that's done, mix in those lovely toasted pecans and pop the ice cream into the fridge to chill. When it's ready, churn it up in the maker. After that, transfer it into an airtight plastic container and stick it in the freezer for at least an hour, but ideally a few hours before we serve it up.