Brown-Sugar Pecan Ice Cream

1. 1

   Preheat oven to 350 F. In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant and a shade darker, 5 to 6 minutes.

2. 2

   Cool pecans and finely chop.

3. 3

   In a bowl combine well brown sugar, cornstarch, and salt and whisk in eggs until combined.

4. 4

   In a 2 1/2- to 3-quart heavy saucepan bring milk just to a boil.

5. 5

   Add hot milk to egg mixture in a slow stream, whisking, and pour into pan.

6. 6

   Bring custard to a boil over moderate heat, whisking constantly, and boil, whisking, 1 minute.

7. 7

   Stir in vanilla.

8. 8

   (Custard will appear curdled.)

9. 9

   Chill custard until cold and stir in cream.

10. 10

    Freeze custard, in batches if necessary, in an ice-cream maker.

11. 11

    Transfer ice cream to a large bowl and stir in pecans.

12. 12

    Transfer ice cream to an airtight container and put in freezer to harden.

13. 13

    Ice cream may be made 1 week ahead.

* Per serving · 4 servings · Values may vary.

No additional tips available.