Winning recipe in the 2004 "Best Scoop" Homemade Ice Cream Contest at the Oklahoma State Fair.
Makes 4 quarts
2 cups chopped pecans
4 tablespoons butter
6 cups half and half
4 cups packed brown sugar
8 eggs, lightly beaten
1 package (8 ounces) cream cheese
2 cups heavy whipping cream
2 tablespoons honey
In a skillet, toast pecans in butter over medium-low heat for 5-6 minutes or until lightly browned. Cool.
In a heavy saucepan, heat half and half to 175 degrees; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low to medium heat until mixture reaches at least 160 degrees and coats the back of a metal spoon. Stir in cream cheese until melted.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and honey. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. Stir in toasted pecans.
Fill cylinder of ice cream freezer 2/3 full. Freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Source: Jane Ozment of Purcell.