6 egg yolks6 tbsp butter1 cup brown sugar¼ tsp salt2 cups heavy cream2 cups whole milk1 tsp vanilla1 cup chopped pecans
In a medium sized bowl whisk together egg yolks and set aside. In a medium saucepan cook the butter, stirring constantly, until it begins to brown. Add brown sugar and salt and mix well. Slowly add milk until sugar is completely dissolved. Do not allow to boil. Slowly pour half of the sugar/milk mixture from saucepan into the eggs while whisking constantly. Add this egg mixture back into the saucepan.
Stir the mixture constantly over medium heat until it begins to thicken and coats the spatula, about 5 minutes.
Chill the mixture in the refrigerator until cooled. Preheat the oven to 375 degrees. Lay out pecans and bake for about 6 minutes, until lightly toasted.
Once the ice cream mixture is thoroughly cooled in the refrigerator, freeze in your ice cream maker according to manufacturers instructions. Add the pecans about 5 minutes before ice cream is done. Store in an air tight container. Makes about 1.5 quarts.
Lee Epting, a true Southern gentleman and possibly one of the South's finest entertainers, passed along Epting Events' recipe for their signature red velvet cupcakes with pecans. We consider ourselves quite lucky to be able to share it with you.