Maple Pecan Ice Cream

Instructions

1. Split the vanilla bean lengthwise and scrape the seeds into a medium saucepan. Add the milk, cream, and half of the maple syrup, then warm over medium heat until steaming but not boiling, about 5 minutes. Remove from heat and let vanilla infuse for 15 minutes.
2. In a medium bowl, whisk the egg yolks with sugar and salt until smooth and pale. Slowly pour a ladle of the warm milk mixture into the yolks, whisking constantly to temper them, then gradually pour the yolk mixture back into the saucepan with the remaining milk mixture.
3. Cook the custard over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens and coats the back of the spoon, reaching 170-175°F (77-79°C). Do not let it boil.
4. Remove from heat and strain the custard through a fine sieve into a clean bowl. Stir in the remaining maple syrup and vanilla extract. Let cool to room temperature, then cover and chill for at least 2 hours or overnight.
5. Once chilled, churn the custard in an ice cream maker according to manufacturer’s instructions until it reaches soft-serve consistency, about 20-30 minutes.
6. Meanwhile, toast the pecans in a dry skillet over medium heat, shaking frequently, until fragrant and golden, about 5 minutes. Let cool and chop coarsely.
7. Fold the toasted pecans gently into the churned ice cream. Transfer to a freezer-safe container and freeze until firm, at least 1 hour before serving.