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Ingredients

½ cup coarsely chopped pecans 2 tablespoons white sugar ½ teaspoon sea salt, or to taste ¾ cup white sugar ¼ cup real maple syrup 2 eggs 1 teaspoon vanilla extract 1 drop maple-flavored extract, or to taste 3 cups half-and-half 1 pinch coarse sea salt, or to taste

Nutrition Info

295.2 calories carbohydrate: 33.5 g cholesterol: 80.1 mg fat: 16.6 g fiber: 0.7 g protein: 4.9 g saturatedFat: 7.3 g servingSize: - sodium: 205.7 mg sugar: 28.3 g transFat: : - unsaturatedFat: : -

Place pecans into a heavy saucepan over medium heat and toast the nuts, stirring constantly, until fragrant, 1 to 2 minutes.
Sprinkle 2 tablespoons sugar over pecans and stir constantly until the sugar melts to a light brown syrup and coats the pecans. Immediately pull the pan off the heat, sprinkle with 1/2 teaspoon sea salt.
Turn hot pecans out onto a piece of parchment paper and cool thoroughly, break apart any large clumps. Set candied pecans aside.
Whisk 3/4 cup sugar, maple syrup, eggs, vanilla extract, and maple flavoring in a large bowl until smooth. Slowly whisk in half-and-half.
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Mix the candied pecans into the softly-frozen ice cream. Sprinkle servings with a pinch of coarsely ground sea salt.

1 quart

This is an utterly delicious ice cream recipe. The sea salt adds a perfect touch.