3 tbsp. butter, melted
3/4 c. pecans, chopped
1/8 tsp. salt
1 tbsp. sugar

1/2 c. brown sugar, packed
1/4 c. sugar
2 tbsp. cornstarch
2 eggs, beaten
1/3 c. maple-flavored pancake syrup
2 1/2 c. milk
1 c. whipping cream
2 tsp. vanilla extract

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 the heat and chill several hours or overnight. Stir in nuts, 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 your refrigerator freezer an hour before serving. Makes about 2 quarts.