Ingredients

• Heavy cream - 2 cups
• Whole milk - 1 cup
• Maple syrup - ¾ cup
• Egg yolks - 4
• Vanilla extract - 1 teaspoon
• Pecans - 1 cup, chopped and toasted
• Salt - ¼ teaspoon

Instructions

1. 1.

   In a medium saucepan, combine heavy cream, whole milk, and maple syrup. Heat over medium heat until just simmering.

2. 2.

   In a separate bowl, whisk egg yolks and salt together until smooth.

3. 3.

   Gradually pour the heated cream mixture into the egg yolks, whisking constantly to temper the eggs.

4. 4.

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.

5. 5.

   Remove from heat and stir in vanilla extract.

6. 6.

   Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until thoroughly chilled.

7. 7.

   Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.

8. 8.

   During the last 5 minutes of churning, add the toasted pecans.

9. 9.

   Transfer the ice cream to a lidded container and freeze for at least 4 hours before serving.

Nutritional Facts