Butter Pecan Ice Cream

Description
Purchased from the Wells Estate in Canton, Texas in 1987. Notation on card indicates this is a family favorite. Dated 1962.

Ingredients

 * 1/4 cup unsalted butter
 * 3/4 cup chopped pecans
 * 3/4 cup dark brown sugar
 * 1/2 cup half-and-half
 * 1 large egg, lightly beaten
 * 2 cups heavy cream
 * 1 dash salt

Directions

 * 1) Melt 2 tablespoons butter in skillet and saute pecans until lightly browned.
 * 2) Drain on paper towels.
 * 3) Place brown sugar half-and-half and remaining butter in a heavy saucepan.
 * 4) Heat over low heat stirring steadily until the sugar dissolves and butter is melted.
 * 5) Let cool.
 * 6) Place egg and butter mixture into a blender and blend on medium speed until mixture is smooth.
 * 7) Slowly add the cream and salt and continue blending on low speed until mixture is very smooth, about 30 seconds.
 * 8) Add pecans.
 * 9) Transfer mixture to your ice cream machine and freeze according to the manufacturer's instructions.

Contributed by
Cat's Recipes Y-Group