Pecan Pie Ice Cream

Total time: 30 minutes, plus at least 8 hours’ chilling and freezing

2 cups wholemilk

1 cup heavy cream

½ cup light-brown sugar 2 eggs

1 teaspoon vanilla extract 1 cup coarsely chopped

pecans

2⁄ cupmaple syrup

3

2 tablespoons melted

unsalted butter ¼ teaspoon kosher salt

Instructions: Placemilk and cream in a heavy saucepan. Stir in the sugar.

Heat on medium until scalded (about 180 degrees) — bubbles will form around the edges.

Remove from heat.

Beat eggs in a small bowl until well blended.

Gradually whisk several tablespoons of the hot milk mixture into the eggs, then slowly pour the egg mixture back into the pan, whisking all the while.

Place overmedium-low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the spoon, 6minutes or so.

As soon as you see the first wisps of steam, remove pan from heat.

Keep stirring another 5 minutes or so as themixture cools down. Stir in the vanilla.

Transfer the custard to a bowl, cover and refrigerate until very cold, about 6 hours or overnight.

Place the pecans in a small, heavy skillet over mediumhigh heat.

Toast them, stirring, until lightly browned. Remove from heat. Pour in the maple syrup and add the butter and salt. Stir to coat pecans completely.

Transfer to a bowl and refrigerate.

Add the cold custard to your ice cream maker and churn until themixture reaches the consistency of soft ice cream, 40 to 50 minutes.

Transfer it to a bowl. Fold in the cooled nuts and syrup, swirling them in so they are not thoroughlymixed in.

Transfer the ice creamto one or more containers and freeze until firm, at least 2 hours. If necessary, let the ice creamsoften a bit in the refrigerator or at room temperature before scooping.

Makes 5 cups (about 8 servings)