5 large egg yolks
3/4 cup maple syrup (preferably grade B)
1 3/4 cup heavy cream
3/4 cup skim milk
1/4 teaspoon kosher salt
1/2 cup chopped roasted pecans
In a metal bowl, whisk the yolks and 1/4 cup maple syrup.
In a saucepan, stir together the cream, milk, salt and remaining maple syrup. Heat until the mixture approaches a simmer, then reduce the heat to medium. Scoop out approximately 1/2 cup of the hot cream mixture and whisk it into the egg yolks, whisking constantly. Repeat with another 1/2 cup of the hot cream mixture. Then, pour the egg yolk mixture back into the saucepan. Using a heatproof spatula, stir the egg and cream mixture. Continue stirring until the mixture has thickened and coats the back of the spatula. Strain the mixture though a fine mesh strainer into a container and cool in an ice bath. Refrigerate ice cream base for at least 2 hours or overnight.
Freeze in an ice cream machine. At the last minute, stir through the pecans. Transfer the ice cream to a container and freeze for at least 4 hours before serving.
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