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Colette & Cassi's Country Kitchen!

BROWN SUGAR PECAN ICE CREAM

3 cups heavy cream
1 cup milk
1 cup brown sugar, packed loosely
4 egg yolks
1 cup pecan pieces

Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly. Cook low over heat, stirring constantly until the mixture thickens slightly and coats the back of a wooden spoon, about 8 minutes. Do not allow the mixture to boil at any time or it will curdle. Strain into a clean bowl and cool thoroughly. Stir in the nuts. Pour the mixture into the bowl of the ice cream machine and freeze, following the manufacturer's instructions.

Makes 5 cups.