President Ford's Butter Pecan Ice Cream

Step 1: In a medium sized heat-safe bowl (metal, ceramic, or glass), whisk together the egg yolks until well blended.

Step 2: Set aside.

Step 3: In a medium, heavy-bottomed saucepan on medium heat, melt the butter

Step 4: Cook it, stirring constantly, until it just begins to brown.

Step 5: Add the brown sugar and salt.

Step 6: Stir until the sugar completely melts.

Step 7: Slowly add the milk, stirring to incorporate.

Step 8: It will foam up initially, so make sure you are using a pan with high enough sides. Heat until all of the sugar is completely dissolved.

Step 9: Do not let boil or the mixture may curdle.

Step 10: Now you need to temper the egg yolks.

Step 11: Whisking by hand, slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate.

Step 12: Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.

Step 13: Stir the mixture constantly in a double boiler (put a heat proof bowl over a pot of boiling water) with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.

Step 14: Let cool slightly and add cream.

Step 15: Chill.

Step 16: While the mixture is chilling, preheat the oven to 350°F.

Step 17: Melt 1 tablespoon of butter.

Step 18: Toss with pecans and a sprinkle of salt.

Step 19: Spread pecans out on a rimmed baking sheet and bake at 350°F for 10 minutes, until the pecans are lightly toasted.

Step 20: Set aside.

Step 21: Once the ice cream mixture is thoroughly chilled, churn in your ice cream maker according to the manufacturer's instructions.

Step 22: Fold in chopped nuts.

Step 23: Freeze.