Butter Pecan Ice Cream

Instructions

1. Combine the brown sugar (or sugar and molasses), water and salt in a saucepan and bring to a boil, stirring to dissolve the sugar. Boil the syrup for 2 minutes. Remove from heat.
2. In a medium heat-safe bowl, beat or whisk the eggs. While beating/whisking constantly, slowly beat in the syrup.
3. With a double-boiler preparation, whisking continuously, heat the mixture until it reaches 175°F and coats the back of a spoon. It will still be loose, not thick like a custard. Do not allow the mixture to boil.
4. Remove from heat, add the butter, and stir until melted. Strain into a medium bowl and refrigerate until cold (<40°F).
5. While the mixture is cooling, toast the pecans in a non-stick pan over medium heat. Toss regularly, every couple minutes, until browned and fragrant.
6. When cold, mix in the milk and vanilla extract until combined.
7. In a separate bowl, beat the heavy cream until soft peaks form. Fold it into the egg-syrup mixture.
8. Pour into an ice cream maker and process according to the manufacturer's directions. A KitchenAid stand mixer ice cream attachment mixes on the 1 setting for 15-20 minutes.
9. When about 2 minutes remain, pour in the chopped pecans. Transfer the ice cream to a container and freeze for at least 2 hours (overnight preferred) before serving.