Butter Pecan Ice Cream - cooking recipe

Ingredients

1 cup coarsely chopped pecans
1/2 cup sugar
2 tablespoons butter
4 cups half-and-half
2 cups packed brown sugar
1 tablespoon vanilla extract
4 cups whipping cream
crushed ice
rock salt

Preparation

Add the pecans, sugar, and butter to an 8-inch skillet.
Over medium heat, stir constantly for 6-8 minutes or until the sugar is melted and is a rich brown color.
Take skillet from stove; spread nuts on a buttered baking sheet or piece of foil.
Separate nuts into clusters; let cool; break clusters into small chunks; set aside.
In a mixing bowl, add the half-and-half, brown sugar, and vanilla; stir to mix well and until the sugar is dissolved.
Add in the whipping cream; stir to combine.
In a 4- to 5-quart ice cream freezer, freeze cream mixture according to the manufactuer's directions.
Stir in pecans.
Ripen for 4 to 24 hours.