Butter Pecan Ice Cream from "Texas Home Cooking" by Cheryl Alters Jamison and Bill Jamison ISBN 1-55832-059-8

Makes 1 quart
1/4 cup unsalted butter
1 cup chopped pecans
5 laarge egg yolks
1 pint (16 oz.) half-and-half
1 cup whipping cream
3/4 cup sugar
1 Tbl. vanilla

Melt 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 the egg yolks, half-and-half, whipping cream, sugar, and vanilla. Set the pan over it's 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 does not come to a boil; the egg yolks should poach, not scramble.) This process takes about 15 minutes. Remove the pan from the haat 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 if eaten within several days.