For the ice cream:
¾ cup dark brown sugar
6 tablespoons white sugar
1 cup whole milk
3.5 cups half-and-half
4 large egg yolks
1 tablespoon vanilla extract
1 teaspoon tapioca powder
For the buttered pecans, brown in a skillet or in the oven:
1½ tbsp. butter
1½ cups pecan halves
¼ tsp. coarse salt
In a large microwave-safe bowl (8 cups), beat eggs and sugar until mixture is thick. Add milk and beat well. Microwave mixture on medium (50 percent) until slightly thickened (8-12 minutes depending on your microwave power); stirring / whisking every 2-3 minutes. Add the tapioca powder dissolved in a little milk.
Chill. Add the half-and-half and vanilla. Cool in refrigerator and chill overnight if possible.
Freeze in an ice cream machine. Add the pecans at the end.
It made about a quart and a pint. It’s likely not enough fat for texture, but we’ll see after it hardens. (2 cups milk to 2 cups whipping cream usually works well. )
1/2/2022 Adapted from Beranbaum’s Ready for Dessert and Microwave Ice Cream recipe