Butter Pecan Ice Cream

1. Stage

In a small skillet, toast the pecans in butter for five to six minutes or until lightly browned. Cool.

2. Stage

In a heavy saucepan, heat the half-and-half cream until it reaches 175°F. Add the brown sugar, and stir until it's dissolved. Whisk a small amount of the hot cream mixture into the beaten eggs, and then pour the warmed eggs into the saucepan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon. Do not allow the mixture to boil. Remove from heat immediately. Editor's Tip: Mixing something warm into beaten eggs is called "tempering" the eggs. Why do you do it? By slowly increasing the temperature of the eggs—rather than dumping room temperature eggs into a hot pan—you reduce the risk of the egg proteins curdling.

3. Stage

Quickly transfer the custard to a small bowl, and place the bowl into a big bowl of ice water. Stir the custard gently and occasionally for two minutes. Add the whipping cream and vanilla. Press plastic wrap onto the surface of the custard. Refrigerate for several hours or overnight. Stir in the toasted pecans. Editor's Tip: If any of the egg curdled despite your best efforts, simply pass the custard through a sieve when you're making the transfer.

4. Stage

Fill the cylinder of your ice cream maker no more than two-thirds full, and freeze following the directions for your ice cream maker. Transfer the ice cream to freezer-safe containers, allowing headspace for expansion. Freeze until firm, two to four hours. If desired, serve with toppings of your choice.