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1
Preheat the oven to 180C, fan oven 160C, Gas Mark 4.
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2
Place pecans on a tray and in to the oven.
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3
Cook for 5-8 minutes until fragrant and a little darker.
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4
Remove from the oven, then add the butter and one pinch of salt and toss until the butter is melted.
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5
Set aside until the pecans are completely cool, they will absorb the butter.
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6
Next place the milk and the cream in a saucepan and heat up until the liquid just begins to steam.
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7
Meanwhile whisk the egg yolks and the light brown sugar in a bowl until slightly pale and light in colour.
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8
Pour the hot milk and cream onto the egg yolks, whisking all the time, then transfer back in to the saucepan and cook over a very low heat, stirring constantly until the mixture coats the back of a spoon.
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9
Keep the heat low, otherwise the mixture will scramble.
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10
You might need to remove it from the heat briefly from time to time, it should not boil.
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11
Once the mixture coats the back of a spoon, whisk in the maple syrup and salt.
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12
Then transfer into a wide bowl to cool it down as quickly as possible, before churning it in your ice cream machine.
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13
When the ice cream is almost set, add in the pecans.
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14
Transfer into a freezer container and store, covered, in the freezer for up to 2 months.
