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1
Heat the milk and sugar to the boiling point. Remove from the heat and sprinkle on the coffee.Let stand for 2 minutes, then stir, cover and cool.
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2
In a heatproof bowl, beat the egg and extra yolks until the mixture is thick and pale.
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3
Strain coffee mixture into a pan, heat to the boiling point, then pour onto the eggs in a steady stream, beating hard all the time.
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4
Set the bowl over a pan of gently simmering water and stir until it thickens. Cool, then chill in the fridge.
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5
Whip the cream with the sugar. Fold it into the coffee custard and freeze in a covered container. Beat twice at hourly intervals, then let freeze until firm.
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6
To caramelize the pecans, preheat the oven to 350u00b0F Spread the nuts on a baking sheet in a single layer. Put them into the oven for 10-15 minutes to toast, until they release their fragrance.
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7
On the top of the stove dissolve the brown sugar in 2 tablespoons water in a heavy pan, shaking it around over low heat until the sugar dissolves and the syrup clears.
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8
When the syrup begins to bubble, add the toasted pecans and cook for a minute or two over medium heat until the syrup coats and clings to the nuts.
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9
Spread the nuts on a lightly greased baking sheet, separating them with the tip of a knife, and let cool. Store when cold in an airtight tin if they are not to be used the same day.
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10
Transfer the ice cream from the freezer to the fridge 30 minutes before serving. Serve with caramelized pecans.
