Making the Ice Cream Base

Combine the vanilla, condensed milk, heavy cream and half & half in a mixing bowl that can be used in a steam bath.

In a separate bowl, beat the eggs together for a minute or two and add sugar in continuing to mix for another minute or so until eggs and sugar are completely combined.

Gradually whisk half of the warmed milk mixture into the eggs. Pour the egg-milk mixture back into the steam bath and continue to warm over medium heat.  Making sure to stir constantly until the mixture is thick enough to coat the back of a wooden spoon. Roughly 10 to 12 minutes.

To quickly cool the ice cream base, set the bowl of custard in an ice bath and stir until chilled.

Cover and refrigerate until cold, at least 1 hour.*

Add the ice cream base to the ice cream maker and process according to your machine’s instructions.

Buttered Pecans

Take these steps after you have put the ice cream base in the ice cream maker and began making the ice cream.

Melt the butter in a pan over med-high heat.

Once butter is melted, add sugar and stir until sugar dissolves into butter.

Add the pecans and reduce the heat to medium and stir pecans until toasted.  Watch pecans closely they go from being done to being completely burned pretty quickly.

Remove pecans from heat and allow to cool.

Finishing Things Up

A few minutes before the ice cream is done in the maker, and pecans have had a chance to cool, add the pecans to the ice cream in the machine and let it mix the pecans into the ice cream.

Enjoy