Butter Pecan Ice Cream Sandwiches with Paul + Pippa Lady Carrot Cake Biscuits
Makes 4 servings
Butter Pecan Ice Cream
1/3 cup chopped pecans
1 tablespoon butter
1 cup brown sugar
2 eggs, beaten
1 ½ cups half-and-half cream
½ cup heavy cream
1 teaspoon vanilla extract
-In a small skilled, toast the pecans in the butter over medium heat until lightly browned and fragrant, stirring constantly. Set aside.
-Whisk eggs in a mixing bowl, set aside.
-Combine brown sugar and half-and-half in saucepan. While mixing, bring to a boil over medium heat. Remove from heat. Gradually pour hot mixture into eggs, whisking constantly. Return custard to the sauce pan and continue to cook, stirring occasionally, until the mixture coats the back of a spoon. Remove from heat and stir in vanilla, cream and pecans.
-Pour into ice cream maker and freeze according to manufacturer’s directions.
-Once the ice cream is complete, place a small scoop on half of the Paul + Pippa Lady Carrot Cake Biscuits. Top the ice cream with another biscuit.