Fill a large bowl about ⅓ of the way with cold water and add ice cubes. Nest a smaller metal bowl (at least 2 quarts in size) in the ice bath.
1 cup heavy cream
Pour heavy cream into nested metal bowl. Place a fine mesh strainer over cream. Set aside.
Custard
2 cups whole milk
2 tablespoons raw cane sugar
Heat milk and sugar in a medium saucepan over medium heat until steam begins to rise from the surface, about 3 to 5 minutes.
6 egg yolks
In a separate bowl, beat egg yolks until smooth.
When milk mixture is steaming, slowly pour ¼ cup of milk into the yolk while whisking constantly. Pour egg mixture into saucepan with rest of the milk.
Cook over medium heat stirring constantly with a wooden spoon until mixture thickens and coats back of the spoon, about 3 to 5 minutes. To test, run your finger on the back of a spoon coated with the milk. It should leave a clean path.
Pour the thickened milk mixture through the fine mesh strainer.
⅔ cup maple syrup, Grade B or darker
¼ teaspoon sea salt
Add maple syrup and sea salt. Whisk to combine until custard is cooled by the ice bath.
Remove and cover bowl. Chill in the fridge until completely cooled, at least 4 hours.
Ice Cream
Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
1 cup chopped pecans
When ice cream is just about done, add pecans and stir to combine.
Transfer to a large container and place a layer of plastic wrap directly on surface of ice cream to prevent ice crystal from forming. Cover and freeze until firm, at least 4 hours.
From MakeBetterFood.com. . (makebetterfood.com/recipes/maple-pecan-ice-cream/). Adapted from Chocolate and Zucchini.
Fill a large bowl about ⅓ of the way with cold water and add ice cubes. Nest a smaller metal bowl (at least 2 quarts in size) in the ice bath.
Pour heavy cream into nested metal bowl. Place a fine mesh strainer over cream. Set aside.
Heat milk and sugar in a medium saucepan over medium heat until steam begins to rise from the surface, about 3 to 5 minutes.
In a separate bowl, beat egg yolks until smooth.
When milk mixture is steaming, slowly pour ¼ cup of milk into the yolk while whisking constantly. Pour egg mixture into saucepan with rest of the milk.
Cook over medium heat stirring constantly with a wooden spoon until mixture thickens and coats back of the spoon, about 3 to 5 minutes. To test, run your finger on the back of a spoon coated with the milk. It should leave a clean path.
Pour the thickened milk mixture through the fine mesh strainer.
Add maple syrup and sea salt. Whisk to combine until custard is cooled by the ice bath.
Remove and cover bowl. Chill in the fridge until completely cooled, at least 4 hours.
Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
When ice cream is just about done, add pecans and stir to combine.
Transfer to a large container and place a layer of plastic wrap directly on surface of ice cream to prevent ice crystal from forming. Cover and freeze until firm, at least 4 hours.
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