Brown-Sugar Pecan Ice Cream

• 2 cups pecans (about 1/2 pound)
• 1 cup packed light brown sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 3 large eggs
• 2 cups whole milk
• 2 teaspoons vanilla
• 2 cups well-chilled heavy cream

1. Preheat oven to 350 F. In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant and a shade darker, 5 to 6 minutes.
2. Cool pecans and finely chop.
3. In a bowl combine well brown sugar, cornstarch, and salt and whisk in eggs until combined.
4. In a 2 1/2- to 3-quart heavy saucepan bring milk just to a boil.
5. Add hot milk to egg mixture in a slow stream, whisking, and pour into pan.
6. Bring custard to a boil over moderate heat, whisking constantly, and boil, whisking, 1 minute.
7. Stir in vanilla.
8. (Custard will appear curdled.)
9. Chill custard until cold and stir in cream.
10. Freeze custard, in batches if necessary, in an ice-cream maker.
11. Transfer ice cream to a large bowl and stir in pecans.
12. Transfer ice cream to an airtight container and put in freezer to harden.
13. Ice cream may be made 1 week ahead.

pecans, brown sugar, cornstarch, salt, eggs, milk, vanilla, well

Taken from www.epicurious.com/recipes/food/views/brown-sugar-pecan-ice-cream-100579 (may not work)