Indulge in the rich, creamy goodness of homemade maple ice cream swirled with crunchy pecan praline. This delectable frozen treat is perfect for satisfying your sweet cravings on a warm day or any time you need a delightful dessert.
Instructions: In a saucepan, combine heavy cream, whole milk, and maple syrup. Heat over medium heat until it just begins to steam, stirring occasionally. In a separate bowl, whisk together egg yolks and kosher salt until well combined. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil. Remove from heat and stir in vanilla extract. Let cool completely, then cover and refrigerate for at least 4 hours or overnight. While the ice cream base chills, prepare the pecan praline. In a skillet over medium heat, toast pecan halves until fragrant, about 3-4 minutes. Remove from skillet and roughly chop. In the same skillet, melt butter, then add granulated sugar. Cook, stirring constantly, until sugar melts and turns amber in color, about 3-4 minutes. Remove from heat and quickly stir in chopped pecans, then spread mixture onto parchment paper to cool. Once cooled, break into small pieces. Churn the chilled ice cream base in an ice cream maker according to manufacturer's instructions, then fold in pecan praline pieces. Transfer ice cream to a container, cover, and freeze until firm, about 4 hours or overnight. Serve scoops of maple ice cream with extra pecan praline on top.
