Butter Pecan Ice Cream - cooking recipe

Ingredients

1 1/2 c. chopped pecans
1/4 c. butter, melted
8 egg yolks, lightly beaten
3 c. milk, divided
1 1/2 c. firmly packed light brown sugar
1/4 c. butter
2 c. whipping cream

Preparation

Saute pecans in 1/4 cup melted butter until lightly browned, stirring frequently.
Drain pecans on paper towels.
Combine egg yolks, 1 cup milk and brown sugar in top of a double boiler. Place over simmering water; beat at high speed of an electric mixer for 5 minutes.
Beat in 1/4 cup butter, 1/2 tablespoon at a time.
Continue beating an additional 5 to 7 minutes, or until mixture thickens.