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1
Melt butter in sauce pan over medium heat.
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2
Add pecans and cook until butter froths and pecans become fragrant.
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3
Stir constantly and be sure to watch that they don't burn.
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4
Should be about 5-7 minutes.
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5
Remove pecans to another bowl and set aside.
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6
Remove pan with remaining butter from heat and set aside to cool.
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7
Put cream and milk in a heavy bottom sauce pan over medium low heat and cook, stirring often, until it reaches a slow simmer.
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8
While cream mixture is cooking, whisk eggs in a medium bowl for about 2 minutes.
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9
Add sugar slowly and whisk for another 1 minute.
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10
Temper the egg mixture by adding a fourth of the simmering cream, whisking constantly.
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11
Add the remaining cream in a slow stream, whisking constantly.
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12
Return entire mixture to sauce pan and cook over medium low heat, stirring often, until it reaches a temperature of 170 degrees.
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13
Turn off burner and add the vanilla and reserved butter.
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14
Stir or whisk well.
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15
Put mixture in a shallow bowl, cover, and let cool to room temperature.
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16
Once cool, put in fridge for an hour or two.
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17
Pour mixture into the container of ice cream maker and freeze according to maker's directions.
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18
After about 10 minutes in the ice cream maker, when ice cream is starting to firm up, add the pecans.
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19
Continue freezing to desired consistency.
