3 tbsp. butter, melted
3/4 c. chopped pecans
1/8 tsp. salt
1 tbsp. sugar
1/2 c. packed brown sugar
1/4 c. sugar
2 tbsp. cornstarch
2 eggs, beaten
1/3 c. maple syrup
2 1/2 c. milk
1 c. whipping cream
2 tsp. vanilla
On a baking sheet, combine butter, pecans, salt and 1 tablespoon sugar and spread into a single layer. Roast at 350 degrees for 15 minutes. Stir and roast 15 minutes longer. Cool.
For ice cream: Combine sugars, cornstarch, eggs and syrup in the top of a double boiler. Gradually add milk. Cook over boiling water until mixture thickens. Remove from heat and chill several hours or overnight. Stir in nuts, cream and vanilla. Freeze in your home ice cream freezer. Makes about 2 quarts very rich.
