Creamy Butter Pecan Ice Cream

My husband and my father-in-law LOVE butter pecan ice cream, so I found this recipe and decided to make it for my father-in-law's birthday recently!  It was A-M-A-Z-I-N-G!!!  I think I loved it more than they did!  For me, it was the sweet / salty thing - YUMMO!!!

Enjoy!
Kirsten

PS: The recipe comes from the Cuisinart Recipe Booklet.

CREAMY BUTTER PECAN ICE CREAM

4 tablespoons unsalted butter
1 cup pecan halves and pieces
1 teaspoon kosher salt
2 1/4 cups whole milk
2 1/4 cups heavy cream
1 whole vanilla bean (about 6 inches in length)
4 large eggs
2 large egg yolks
1 1/8 cups sugar

1)  Melt the butter in a 10-inch skillet.  Add the pecans and kosher salt.  Cooke over medium-low heat until pecans are toasted and golden, stirring frequently, about 4 to 6 minutes.  Remove from the heat, strain (the butter will have a pecan flavor and can be strained and reserved for another use).  Chill the nuts.

2)  Combine the milk and cream in a medium sauce pan.  Use a sharp knife to split the vanilla bean in half lengthwise.  Use the blunt edge to scrape out the "seeds".  Stir the seeds and bean pod into the milk/cream mixture.  Bring the mixture to a slow boil over medium heat, reduce the heat to low and simmer for 30 minutes, stirring occasionally.

3)  Combine eggs, egg yolks and sugar in a medium bowl.  Use a hand mixer on medium speed to beat until the mixture is thick, smooth and pale yellow in color (similar to mayonnaise), about 2 minutes.

4)  Remove the vanilla bean pod from the milk/cream mixture and discard it.  Measure out 1 cup of the hot liquid.  With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream.  When thoroughly combined, pour the egg mixture back into the sauce pan and stir to combine.

5)  Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon.  Transfer to a glass bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.

6)  Pour the chilled custard into the freezer bowl of your ice cream maker.  Turn the machine on and let mix until thickened, about 20 to 25 minutes.  Five minutes before mixing is completed, add the reserved pecans and let mix in completely. The ice cream will have a soft, cream texture.  If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours.  Remove from the freezer about 15 minutes before serving.