Butter Pecan Ice Cream!

I found a recipe for my husband's favorite ice cream and I thought I'd make him some. Here's the recipe I found:

Butter Pecan Ice Cream

Prep Time: 10 minutes | Cook Time: 10 minutes | Ready in: 45 minutes

Serving Size: 16 | Original Recipe Yields: 1 quart

Ingredients:

• 1/3 cup chopped pecans
• 1 tablespoon butter
• 1 cup brown sugar
• 2 eggs, beaten
• 1 1/2 cups half-and-half cream
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Directions:

1. In a small skillet over medium heat, saute pecans in butter until lightly browned, stirring frequently. Set aside.
2. In a medium saucepan over low heat, stir together brown sugar, eggs, and half-and-half until smooth. Bring to a simmer, stirring occasionally, and cook 2 minutes more. Remove from heat and stir in cream, vanilla and pecans.
3. Pour into ice cream maker and freeze according to manufacturers' directions (for mine, KitchenAid Mixer extension, I kept the mixer on Stir for about 30-35 minutes).
4. (Now, I didn't make the ice cream until I refrigerated it overnight. Within the last 5 minutes of churning the ice cream, I put in the pecans.)
5. (After transferring the ice cream from the maker to it's final container, I froze it overnight to let it harden even more. If you plate it without this step, it's just like frozen yogurt consistency.)

Enjoy, "from my kitchen to yours!" ~ Quote by Paula Dean