Wilson's Corner

🛒 Ingredients

For the Custard Base

• 4 large eggs
• 1.5 cups granulated sugar
• 1.5 cups half & half
• 1 (7 oz) can sweetened condensed milk
• 4 cups whole milk
• 1.5 tablespoons vanilla extract

For the Buttered Pecans

• 3/4 cup chopped pecans
• 3 tablespoons sweet butter
• 1 tablespoon sugar

🍨 Instructions

1. Toast the Pecans: In a skillet over medium heat, melt butter and add the chopped pecans and 1 tablespoon of sugar. Cook until the pecans are fragrant and golden (about 3–5 minutes). Let cool completely.
2. Make the Custard: Whisk eggs and granulated sugar together in a large bowl. Add in half & half, condensed milk, whole milk, and vanilla. Whisk until fully combined.
3. Churn: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–30 minutes).
4. Stir in Pecans: During the last 5 minutes of churning, add the cooled pecans.
5. Freeze: Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
6. Serve & Savor: Scoop generously and enjoy the buttery crunch!