Brown Sugar Pecan Ice Cream

All I can say is DECADENT!

2 cups pecans

1 cup packed light brown sugar

1 tbsp cornstarch

1/8 tsp salt

3 large eggs

2 cups whole milk

2 tsp vanilla

2 cups well chilled heavy cream

Preheat oven to 350F.

In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant and a shade darker, 5 to 6 minutes.  Cool pecans and finely chop.

In a bowl combine well brown sugar, cornstarch, and salt and whisk in eggs until combined.  In a 2 ½ to 3 quart heavy saucepan bring milk just to a boil.  Add hot milk to egg mixture in a slow stream, whisking and pour into pan.  Bring custard to a boil over moderate heat, whisking constantly, and boil, whisking 1 minute.  Stir in vanilla.  Custard will appear curdled.

Chill custard until cold and stir in cream.  Freeze custard in batches if necessary in an ice cream maker.  Transfer ice cream to a large bowl and stir in pecans.  Transfer ice cream to an airtight container and put in freezer to harden.