| | Directions | | Combine first four ingredients and spread them on a baking sheet in a single layer. Roast at 350° for 10 minutes. Stir and roast 10 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, whipping 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. You will need to double recipe for a gallon size freezer. |
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| Ingredients | | - |  | 3 tablespoons butter |
| - | | 1/8 teaspoon salt |
| - | | 3/4 cup pecans, chopped |
| - | | 1 tablespoon granulated sugar |
| - | | 1/4 cup granulated sugar |
| - | | 1/2 cup brown sugar |
| - | | 3 tablespoons cornstarch |
| - | | 1/3 cup maple flavored pancake syrup |
| - | | 2 Eggs, beaten |
| - | | 2 1/2 cups milk |
| - | | 1 cup Whipping Cream |
| - | | 2 teaspoons Vanilla |
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