1 cup whole milk
1 cup heavy cream
1 1/2 cups water
3/4 cups brown sugar
1/4 teaspoon kosher salt
2 eggs, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
caramel sauce
In a large saucepan, combine milk, cream, water, brown sugar, salt, and eggs. Whisk constantly on low heat until sugar dissolves, about 10-12 minutes. Continue to cook, stirring constantly until mixture thickens and coats the back of a wooden spoon. Remove from heat, and add butter and vanilla. Stir until butter melts. Transfer mixture to a medium bowl and cover and chill until cold, about 2 hours.
Pour chilled mixture into a frozen freezer bowl of a 1.5 quart electric ice-cream maker. Add chopped pecans and prepare ice-cream according to manufacturer's instructions. Transfer ice-cream to a freezer-safe container and freeze until firm. To serve, scoop ice-cream into individual bowls and drizzle with caramel sauce. Serves 6-8.
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