INGREDIENTS

INSTRUCTIONS

Coarsely chop pecans. In a skillet melt butter over moderate heat until
foam subsides. Toast pecans in butter, stirring occasionally, until golden
and fragrant, about 5 minutes, and sprinkle with salt to taste. Cool pecans
and chill in a sealable plastic bag. Buttered pecans may be made 3 days
ahead and chilled.
In a heavy saucepan bring cream, milk, maple syrup, and salt just to a
boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot
cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook
custard over moderately low heat, stirring constantly, until a thermometer
registers 170° F. Pour custard through a sieve into a clean bowl and cool.
Stir in extract. Chill custard, its surface covered with plastic wrap, at
least 3 hours, or until cold, and up to 1 day.
Freeze custard in an ice-cream maker. Transfer ice cream to a bowl and fold
in chilled pecans. Transfer ice cream to an airtight container and put in
freezer to harden. Ice cream may be made 1 week ahead.
Makes 1 quart.
Gourmet August 1997
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998

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