This is one of my family’s all-time favorites! Southern Candied Butter Pecan Ice-Cream and another one of my husband’s culinary creations … my favorite.
2 3/4 cups sugar
1 quart heavy cream
2 cups half and half
2 tbls. vanilla extract
1 Vanilla Bean (bean scraped out from pod)
3 cups chopped pecans
2 tbls. butter
Melt butter in large saucepan over low heat. Stir in pecans to coat and sprinkle 3/4 cup sugar over pecans. Continue to stir to mix and coat pecans until caramelized. Spread mixture over aluminum foil and cool completely. Break into small pieces.
In a large mixing bowl, beat 4 eggs, and slowly whisk in 2 cups sugar until well blended. Add 2 cups half and half.
In a separate bowl mix vanilla, vanilla bean and heavy cream. Mix thoroughly.
Add vanilla and heavy cream mixture to first bowl, stirring to combine.
Churn according to ice-cream maker’s directions. Add candied pecans, and mix slowly to distribute.
Pack into freezer containers and freeze.