Butterscotch Pecan Ice Cream Recipe
Ingredients
- 6 tablespoons (75 g) granulated sugar
- 3/4 cup (170 g) packed dark brown sugar
- 4 tablespoons (2 ounces/60g) unsalted or salted butter, cut into pieces
- 1/2 cup (125 ml) plus 1 1/2 cups (375 ml) heavy cream
- 3/4 cup (180 ml) half-and-half or whole milk
- 1/2 teaspoon salt
- 6 large egg yolks
- 1 1/2 cups (150 g) pecans, toasted and coarsely chopped
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