Butter Pecan Ice Cream - cooking recipe

Ingredients

1/2 c. chopped Edwards pecans
3 Tbsp. butter
1 1/2 Tbsp. cornstarch
1/2 c. sugar
2 Tbsp. dark brown sugar
1 c. milk
1 tsp. vanilla
1 c. whipping cream

Preparation

Toast pecans in butter in oven.
Mix cornstarch and sugar. Add milk and cook over direct heat until thick, stirring constantly.
Remove from heat; add vanilla.
Chill the whip cream until stiff.
Fold in chilled mixture and Edwards pecans.
Pour into freezing tray of automatic refrigerator and freeze.