Maple Butter Pecan Ice Cream - cooking recipe

Ingredients

3/4 cup pecans, chopped
1 tablespoon unsalted butter
1 1/2 cups heavy cream
1 cup half-and-half, fat free (see note above)
3/4 cup pure maple syrup
1/8 teaspoon salt
3 large egg yolks
1 tablespoon pure vanilla extract

Preparation

Melt butter in a skillet over moderate heat until foam subsides. Toast pecans in butter, stirring occasionally, until fragrant and golden, about 5 minutes, sprink with salt to taste. Cool pecans and chill in a sealable bag or bowl. Pecans can be made up to 3 days in advance.
In heavy sauce pan bring cream, half and half (or milk), maple syrup and salt just to a boil over medium high heat, stirring occasionally.
In a bowl beat yolks until smooth. Add hot cream in a very slow stream, whisking (pour slowly over yolks so as not to scramble the eggs, this is important), and pour back into pan.
Cook custard over moderately low heat, stirring constantly, until thermometer reaches 170 degrees F. Pour custard through a sieve into a clean bowl and cool. Stir in extract, cover bowl.
Chill custard at least 3 hours, or until cold, and up to 1 day.
Freeze custard according to your ice cream maker directions, adding pecans during the last few minutes of the cycle. Transfer chilled ice cream to an airtight container (I put in a sealable bowl, and cut parchment paper to fit directly on top of the ice cream), freeze until harden about 2 hours.
As you eat ice cream up, cover exposed areas with parchment to prevent freezer burn. Ice cream will keep for about 1 week.