For the Butter Pecan Nic: Split the vanilla bean lengthwise. Scrape out the seeds. Reserve all.
Put the seeds, pod
halves, milk, cream and 1/4 cup brown sugar in a heavy-bottomed, medium saucepan. Bring to a scald
over low heat.
In the meantime, put the remaining 1/4 cup brown sugar
, egg yolks and vanilla extract
in a large bowl and whisk just to blend
While gently whisking the yolks, drizzle
the hot cream mixture into them so that they are gradually warmed up. Return everything to the saucepan
and cook while stirring with a wooden spoon. Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil.
through a fine sieve
. Press out all the liquid in the vanilla beans
and add to the custard. Nestle the container holding the custard into a large bowl of ice. Let cool, stirring occasionally. When chilled, sprinkle with pecans