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Butter Pecan Ice Cream

1/4 cup unsalted butter
1 cup chopped pecans
5 egg yolks
1 pint half-and-half
1 cup whipping cream
3/4 cup granulated sugar
1 tablespoon vanilla extractMelt the butter in a small skillet over medium heat. Add the pecans, and cook until the nuts are coated with the butter and lightly crisped. Strain the excess butter into the top of a double boiler. Add egg yolks, half-and-half, whipping cream, sugar and vanilla extract. Set the pan over its water bath.Warm the custard mixture over medium-low heat, whisking until the mixture is well blended. Continue heating, frequently stirring up from the bottom, until the mixture thickens. (Make sure it doesn`t come to a boil; the egg yolks should poach, not scramble.) This process takes about 15 minutes. Remove the pan from the heat and pour the custard through a strainer into a bowl. Chill it thoroughly.Transfer the custard to an ice cream maker, and process it according to the manufacturer`s directions. After churning, stir in the pecans, and place the ice cream in the freezer until serving time. This ice cream is best eaten within several days.Make 1 quart.

 

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