Butter Pecan Ice Cream

In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes.

Whisk eggs in a mixing bowl; set aside.

Combine brown sugar and half and half in a saucepan and mix well.

Bring to a boil over medium-high heat; remove from heat.

Gradually pour hot mixture into the eggs, whisking constantly.

Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note).

Remove from heat and stir in cream, vanilla, and pecans.

Pour into ice cream maker and freeze according to manufacturers' directions.