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

On baking sheet, combine butter, pecans, salt and sugar and spread in a single layer. Roast at 350 degrees for 15 minutes. Stir and roast 15 minutes longer. Cool.

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

Combine sugars, cornstarch, eggs and syrup in top of double boiler. Gradually add milk. Cook over boiling water until mixture thickens. Remove from the heat and chill for several hours or overnight. Stir in nuts, cream and vanilla. Place in ice cream freezer and freeze according to directions. Makes 2 quarts.