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Ingredients:

3 Tablespoons butter
1/8 teaspoon salt
3/4 cup chopped pecans
1 Tablespoon sugar
1/4 cup granulated sugar
1/2 cup brown sugar, packed
2 Tablespoons cornstarch
1/3 cup maple-flavored pancake syrup
2 beaten eggs
2 1/2 cups milk
1 cup whipping cream
2 teaspoons vanilla extract

Procedure:

Combine first four ingredients and spread on a baking sheet in a single layer. Roast at 350 degrees for 15 minutes. Stir and roast 15 minutes longer; cool.

Combine remaining sugars, cornstarch, syrup and eggs in top of double boiler. Gradually add milk. Cook over boiling water until mixture thickens. Remove from heat and chill two hours or overnight.

Stir in toasted pecans, cream and vanilla. Place in ice cream freezer and freeze according to manufacturer’s directions. Allow to ripen in ice cream freezer or firm up in refrigerator freezer an hour before serving. Yields 1/2 gallon.