Rich Pecan Ice Cream

Heat butter in a small skillet over medium heat, allowing it to melt and foam. Cook the pecans in this hot butter mixture until they reach a lightly browned and aromatic state, stirring frequently to prevent burning. This process should take around 3-5 minutes.

Next, prepare the egg mixture by whisking them together in a large bowl until well combined. Set this mixture aside for later use.

In another container, combine half-and-half and brown sugar, stirring until they are fully incorporated. Place this mixture over medium-high heat in a saucepan and bring it to a rolling boil, stirring occasionally. Remove the saucepan from the heat source once boiling has subsided.

Gradually pour the hot half-and-half mixture into the egg mixture, whisking continuously to prevent lumps from forming. Return this combined mixture back into the saucepan and cook over low heat, stirring occasionally, until it thickens to a consistency where it coats the back of a spoon. The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line, indicating it has reached the desired consistency.

Remove the saucepan from heat and stir in cream, cooked pecans, and vanilla extract until well combined.

Pour the custard mixture into an ice cream maker and follow its manufacturer's instructions to freeze it.