Maple Butter-Pecan Ice Cream

1. 1

   Coarsely chop pecans.

2. 2

   In a skillet melt butter over moderate heat until foam subsides.

3. 3

   Toast pecans in butter, stirring occasionally, until golden and fragrant, about 5 minutes, and sprinkle with salt to taste.

4. 4

   Cool pecans and chill in a sealable plastic bag.

5. 5

   Buttered pecans may be made 3 days ahead and chilled.

6. 6

   In a heavy saucepan bring cream, milk, maple syrup, and salt just to a boil, stirring occasionally.

7. 7

   In a bowl beat yolks until smooth.

8. 8

   Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan.

9. 9

   Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170 F. Pour custard through a sieve into a clean bowl and cool.

10. 10

    Stir in extract.

11. 11

    Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.

12. 12

    Freeze custard in an ice-cream maker.

13. 13

    Transfer ice cream to a bowl and fold in chilled pecans.

14. 14

    Transfer ice cream to an airtight container and put in freezer to harden.

15. 15

    Ice cream may be made 1 week ahead.

* Per serving · 4 servings · Values may vary.

No additional tips available.