Spiced Rum and Butter Pecan Ice-cream

This was a tweaked butter pecan recipe.  I adjusted the recipe to make it financially more viable and the spiced rum gives the flavour a bit of depth.  The result is awesome and indulgent.

Ingredients
500ml Cream
1 tsp of Vanilla Extract
1 cup of brown sugar
2 eggs
1/3 cup pecan
1 tbsp butter
2 tbsp spiced rum (Captain Morgan)

Method

1. Roughly chop the pecans and then brown in a pot with butter.  Be careful not to burn the butter or bitterness will ensue.
2. Mix the rest of the ingredients and simmer stirring all the time with a wooden spoon.  You're making a custard so let it thicken up a bit.  You will know when its ready because it will coat the back of a spoon.
3. Leave the custard cool completely then pop it in the fridge to chill down some more before popping it in an ice-cream machine with the pecans.  Turn on the ice-cream machine for 40 mins or so and then into a container in the freezer.  If you don't have an ice-cream machine stick the mix in the freezer and break up the ice crystals every 30 mins or so.
4. Take the ice cream out of the freezer for a least 10mins before serving.