Jeremy Conner's Pecan Sad Cake with Homemade Vanilla Ice Cream

1. In a small saucepan, combine heavy cream and vanilla extract. Over medium heat, bring the mixture to just shy of a boil, turning off the heat when the first bubbles appear.
2. In a medium mixing bowl, whisk egg yolks and sugar until fluffy and pale yellow.
3. Slowly ladle the hot cream mixture into the yolks, whisking each time to combine.
4. Return mixture to saucepan and cook over very low heat, stirring with a rubber spatula, until it reaches 175°F and thickens.
5. Pour into a bowl set over ice and stir until room temperature. Chill in refrigerator for at least 4 hours.
6. Churn in ice cream maker according to manufacturer instructions, then freeze until ready to serve.

1. Preheat oven to 350°F. Grease a 9x13-inch baking pan.
2. In a mixing bowl, combine biscuit mix, brown sugar, eggs, vanilla extract, and pecan pieces.
3. Spread batter evenly in prepared pan and bake for 30–35 minutes. The cake will rise and then fall — this is intentional.
4. Cool before slicing into desired portions.

Place a slice of cake on a plate, top with a scoop of homemade vanilla ice cream, and sprinkle with chopped glazed pecans.