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1
In a medium sized heat-safe bowl (metal, ceramic, or glass), whisk together the egg yolks until well blended.
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2
Set aside.
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3
Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.
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4
Set aside.
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5
In a medium thick-bottomed saucepan on medium heat, melt the butter cook it, stirring constantly, until it just begins to brown.
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6
Add the brown sugar and salt.
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7
Stir until the sugar completely melts.
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8
Slowly add the milk, stirring to incorporate.
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9
It will foam up initially, so make sure you are using a pan with high enough sides.
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10
Heat until all of the sugar is completely dissolved.
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11
Do not let boil or the mixture may curdle.
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12
Whisk in hand, slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate.
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13
Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.
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14
Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5 to 7 minutes.
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15
Pour the custard through the sieve and stir it into the cream.
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16
Add vanilla and stir until cool over the ice bath.
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17
Chill mixture thoroughly in the refrigerator.
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18
While the mixture is chilling, preheat the oven to 350F.
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19
Lay out the pecans on a roasting pan in a single layer.
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20
Bake for 6 minutes, until lightly toasted.
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21
Let cool.
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22
Once cool, roughly chop the pecans and set aside.
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23
Note, if you want an extra punch to this ice cream, brush the pecans with melted butter and sprinkle with salt before roasting.
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24
Once the ice cream mixture is thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions.
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25
Once the ice cream has been formed in the ice cream maker, it will be fairly soft.
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26
Fold in the chopped pecans.
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27
Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours.
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28
If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.
