Vanilla Ice Cream With Andes Mint Pieces and Pecans

• 2 cups heavy cream, divided
• 1 cup whole milk
• 1 cup sugar
• 1 pinch salt
• 1 vanilla bean
• 1 teaspoon vanilla extract
• 1 cup Andes mint baking chips
• 1 cup finely chopped pecans, toasted

1. Pour 1 cup of the heavy cream into a medium saucepan and add the sugar and salt.
2. Split the vanilla bean in half lengthwise and scrape the seeds from it - add them to the saucepan as well.
3. Warm the cream mixture over medium-low heat, stirring constantly until the sugar is completely dissolved.
4. Do not let the cream boil!
5. Remove the pan from the heat and add the remaining cup of cream, the milk and the vanilla extract.
6. Place the mixture in the refrigerator and chill well before churning.
7. (I usually do a minimum of 8 hours.
8. ).
9. Freeze the mixture in your ice cream maker, according to the manufacturer's instructions.
10. Add the andes mint pieces and pecan pieces during the last minute or two of churning.

heavy cream, milk, sugar, salt, vanilla bean, vanilla, andes mint baking chips, pecans

Taken from www.food.com/recipe/vanilla-ice-cream-with-andes-mint-pieces-and-pecans-446138 (may not work)