Butter Pecan Ice Cream

Combine heavy whipping cream, milk, sugar and salt in a medium saucepan over medium heat. Stir with a wooden spoon until sugar dissolves. Remove from heat.

Beat yolks in a medium bowl. Add ½ cup of cream mixture to yolks and stir until combined. Add yolk/cream mixture to saucepan with the rest of cream mixture and heat over medium-low heat until temperature reaches 170° F and mixture thickens or coats the back of a spoon. Run through a metal strainer into a separate bowl. Stir in vanilla extract. Let cool completely then transfer to refrigerator to chill for 1 hour.

While mixture chills, melt butter in a large pan over medium heat. Add chopped pecans and stir for 4 minutes or until toasted and fragrant. Do not burn. Remove from heat and let cool completely.

Add creamy mixture to an ice cream maker and churn for 25 minutes or until a soft serve consistency. Add pecans during the last 2 minutes of churning. Transfer ice cream to an ice cream container or safe-freezer container. Spread evenly, cover and freeze 4 hour to overnight or until firm.

Decorate with remaining pecans. Serve.