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1
In a large skillet, melt the butter over medium heat.
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2
Add the pecans and saute until the butter begins to turn golden brown.
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3
Remove the skillet from the heat and strain the butter into a stainless steel container and reserve.
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4
Cool to room temperature.
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5
Reserve the pecans in a separate container.
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6
In a 2 quart heavy bottomed saucepan, combine the milk, cream and 1/2 cup of the sugar.
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7
Heat until just scalded.
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8
Do Not Boil.
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9
Remove from the heat and set aside.
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10
In a large stainless steel bowl, whisk together the egg yolks and the remaining 1/2 cup sugar until well blended.
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11
Place the bowl over boiling water (or use a double boiler) and, whisking constantly, heat until hot to the touch, about 110 degrees.
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12
Slowly add the scalded milk mixture to the yolk mixture, whisking constantly.
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13
After thoroughly mixing, strain through a mesh strainer into the reserved butter and whisk together.
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14
Chill in the refrigerator, then freeze in an ice cream machine according to the manufacturer's directions.
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15
When the ice cream begins to stiffen, sprinkle in reserved pecans and continue to churn until the nuts are evenly incorporated and the ice cream is thick.
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16
To serve: Serve the ice cream in individual dishes topped with Caramel Sauce (see recipe I posted recipe #117551).
