Salted pecan and maple ice cream

Method
Prep:20min  ›  Cook:15min  ›  Extra time:4hr chilling  ›  Ready in:4hr35min 

1. In a frying pan, melt butter over moderate heat. Toast pecans in butter, stirring often, until golden and fragrant, about 4 minutes, and sprinkle with salt to taste.
2. Cool pecans and chill in a sealable plastic bag. Buttered pecans may be made 3 days ahead and chilled.
3. In a heavy saucepan bring cream, milk, maple syrup, and peanut butter just to a boil, stirring occasionally.
4. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into a clean heavy bottomed saucepan.
5. Cook custard over moderately low heat, stirring constantly until a food thermometer registers 75 degrees C. Pour custard through a sieve into a clean bowl and cool. Stir in extract.
6. Chill custard, its surface covered with plastic wrap, at least, 3 hours, or until cold, and up to 1 day.
7. Freeze custard in an ice-cream maker. Transfer ice cream to a bowl and fold in chilled pecans. Transfer ice cream to an airtight container and put in the freezer to harden. Ice cream may be made 1 week ahead.

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