Browned Butter Pecan Ice Cream

Ingredients

• 8 ounces unsalted pecans, divided
• 2 cups heavy cream
• 1 cup whole milk
• 4 tablespoons unsalted butter
• 6 large egg yolks
• 3/4 cup raw sugar
• 1/2 to 1 teaspoon kosher salt, to taste

Directions

1. Warm 4 ounces of the pecans in the microwave, or in a dry saucepan set over high heat, until their color deepens a little and they smell toasted, about 1 minute. Chop them finely and set them aside. As the pecans toast, heat the cream and milk in a heavy-bottomed saucepan until they reach a simmer. Take the pan off the heat, mix in the chopped pecans, cover, and let the mixture steep for 1 to 2 hours.
2. Brown the butter in a light-colored skillet, then set it aside. In a clean heavy-bottomed saucepan, whisk the egg yolks with the sugar until the mixture is smooth and evenly blended.
3. Pour the cream mixture through a fine mesh strainer into the saucepan with the eggs and sugar, then add the browned butter; discard the soaked pecans. Whisk everything together thoroughly, then place the pan over medium heat. Cook, whisking often, until the custard coats a spoon and a swipe of your finger across the back leaves a clear trail, or until the custard reaches 170 degrees F. Add salt to taste.
4. Strain the custard through a fine mesh strainer into an airtight container. Chill it in an ice bath or in the refrigerator until it cools to 40 degrees F, about 4 hours in an ice bath or up to overnight in the refrigerator.
5. Churn the ice cream according to the manufacturer's instructions. While it churns, toast the remaining 4 ounces of pecans, chop them roughly, and chill them in the freezer. Add the pecans during the final minute of churning. Spoon the churned ice cream into an airtight container and let it firm up in the freezer for at least 4 hours before serving.