Meanwhile in a stainless steel (heatproof) bowl beat the egg yolks and sugar until light and fluffy. (You can do this with a wire whisk or hand mixer.) Then gradually pour the hot half-and-half mixture into the egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. If any lumps do form, strain the mixture.

Place the bowl over a saucepan of simmering water and, stirring constantly with a silicone spatula or wooden spoon, cook until the custard thickens enough that it coats the back of a spoon. (Or place a thermometer into the custard and cook until it reaches 170 degrees F (77 degrees C)). (The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.)

Immediately remove the custard from the heat and stir in the heavy cream and vanilla extract. Cover and let cool to room temperature and then refrigerate the custard until it is cold (at least eight hours or overnight). 

Transfer the cold custard to your ice cream machine and process according to the manufacturer's instructions. Once made, stir in the toasted and chopped pecans and transfer the ice cream to a covered container and store in the freezer. If the ice cream becomes too hard, place in the refrigerator for about 15 - 30 minutes to soften before serving.

Note: To toast pecans, preheat oven to 350 degrees F (180 degrees C). Place pecans on a baking sheet and bake for about 8 minutes or until the pecans are fragrant and lightly browned. Cool and then chop until pecans are in small pieces.

Makes about 3 cups (720 ml).

Maple Pecan Ice Cream Recipe:

3/4 cup (180 ml) pure maple syrup (I used Grade A - Amber Color Rich Taste)

2 cups (480 ml) half-and-half (a mixture combining equal parts whole (full fat) milk and light cream (contains 10 - 12% butterfat))

5 large (80 grams) egg yolks

1/4 cup (50 grams) granulated white sugar

1/2 cup (120 ml) heavy whipping cream (cream with 36-40% butterfat)

1 teaspoon (4 grams) pure vanilla extract

1 cup (100 grams) pecans, toasted and chopped

Scan for Demonstration Video