About this recipe:A delicious slightly salted pecan and maple syrup ice cream. For the last couple of week’s, I’ve playing around in my free time with some Canadian maple syrup. It is very versatile but whatever your intended use make sure you buy real 100% maple syrup and not a blend.
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.
Cool pecans and chill in a sealable plastic bag. Buttered pecans may be made 3 days ahead and chilled.
In a heavy saucepan bring cream, milk, maple syrup, and peanut butter just to a boil, stirring occasionally.
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.
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.
Chill custard, its surface covered with plastic wrap, at least, 3 hours, or until cold, and up to 1 day.
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.