(Sorry for the terrible picture - I just wanted to eat it!!)
Maple Pecan Ice Cream
1/2 c. coarsely chopped pecans
2 T. white sugar
1/2 tsp. sea salt, or to taste
3/4 c. white sugar
1/4 c. real maple syrup
1 tsp. vanilla extract
1 drop maple-flavored extract, or to taste
2 cans full-fat coconut milk
24 hours ahead of time - make sure your ice cream maker bowl is in the freezer.
The night before or at least 6 hours before - In a large bowl, combine 3/4 c. sugar, maple syrup, vanilla and maple extracts, and coconut milk. Whisk to combine. Pour about a third of the mixture into a small saucepan and heat over medium heat until simmering.
Beat eggs in a small bowl. After coconut milk mixture is simmering, you need to temper the eggs. While whisking the eggs, remove the milk mix from the heat and slowly pour a couple tablespoons of the hot mixture into the eggs, stirring constantly. When thoroughly combined, pour the egg mixture into the rest of the hot mixture, whisk to combine, and then pour it all back into the large bowl with the rest of the coconut milk mixture.
Cover with saran wrap and let cool to room temperature and then chill in the refrigerator for a few hours, until cold.
When you're about ready to freeze, candy your pecans. In a small fry pan, combine 1/2 c. chopped pecans and 2 T. sugar. Cook over medium heat until sugar melts and coats the nuts. Stir often to prevent burning. Pull off the heat and sprinkle with 1/2 tsp. sea salt. Turn out onto wax paper or a plate to cool and then break into small pieces.
With your ice cream machine running, slowly pour in the chilled coconut milk mixture. Let it run until desired thickness is achieved (usually about 20-25 minutes), adding in the candied nuts for the last few minutes.
Eat at once for a soft-serve consistency, or transfer to a freezer-safe container and put in the freezer for a couple hours for a harder consistency.
Source: Adapted a lot from All Recipes