The Perfect Scoop's Butterscotch Pecan Ice Cream

So this was a calorie bomb treat, but it was sooo worth it!  The boys picked this Butterscotch Pecan Ice Cream from The Perfect Scoop cookbook, and it was great.  We had it in a sundae, per the author's suggestion, with blondies and hot fudge, and the ice cream with the sundae was fabulous.  The ice cream is a custard base, with brown sugar for the butterscotch, and buttered pecans added in, and I added a little brown sugar to the buttered pecans to give it a little sweeter flavor.  I'll just feature the ice cream, and the other elements you can make on your own, or mix things up.  Each serving, about .5 cup of ice cream, is 293 calories, and we gave this a perfect 10, it is so delicious.  I'll be using decimals rather than fractions today, and maybe for a while, because somehow our keyboard was changed to a Spanish keyboard, and I can't find the slashes.  Somehow my baby is smarter than me, sigh...

5 T salted butter
.75 c packed brown sugar
.5 t salt
2 c heavy cream
.75 c whole milk
6 large egg yolks
.5 t vanilla
1 recipe buttered pecans

Melt the butter in a medium saucepan, then stir in the brown sugar and salt until well moistened.  Whisk in 1 cup of the cream and the milk, and keep warm.
Pour the remaining cream into a large bowl and place a fine mesh sieve over the top.
Whisk together the egg yolks, then temper the yolks.  Return the mixture to the pan, and cook, stirring constantly, until the custard thickens.  Pour the custard through the sieve, and mix in with the cream.  Then add in the vanilla.  Cool, and churn and freeze in your ice cream maker.  At the end, fold in the buttered pecans.  Freeze before serving.

Buttered Pecans

1.5 T butter
1.5 c pecan halves
.25 t coarse salt
1 T brown sugar

Preheat the oven to 350.
Melt the butter in a skillet, remove it from the heat, and stir in the pecans, brown sugar, and salt.  Bake for 12 minutes in the oven and cool completely.