Maple-Pecan Ice Cream

Instructions

1. 1

   In a pot off the heat, whisk together the maple syrup, brown sugar and cornstarch. Add the egg yolks and mix well. Whisk in the cream and milk.

2. 2

   Cook over medium heat, stirring constantly with a wooden spoon and scraping the bottom and sides of the pot, until the mixture begins to simmer and thickens enough to coat the back of the spoon, about 10 minutes.

3. 3

   Transfer into a bowl. Cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate for 4 hours. Strain through a sieve.