Maple Pecan Ice Cream

Whisk the egg yolks in a small bowl until light yellow and creamy and set aside.

In a small saucepan over medium-high heat, bring the maple syrup to a boil. Allow to boil for 10-15 minutes to reduce, stirring occasionally and brushing down the sides once or twice.

Reduce the heat to low. Add the half-and-half and salt and stir well. Bring to just under a boil, when bubbles are just beginning to develop below the surface.

Add 3 tablespoons of the half-and-half to the egg yolks, whisking continuously. Add the egg yolks to the saucepan, whisking well. Allow to cook for 1-2 minutes, stirring continually. Remove from the heat and allow to cool for 20 minutes. Cover and move to the refrigerator to cool completely.

Pour to cooled half-and-half mixture into your ice cream maker, and process according to your ice cream maker’s instructions. After 10-15 minutes, add the chopped pecans. Freeze any uneaten ice cream in a freezer-safe, airtight container.

Makes approximately 1 quart.