INGREDIENTS:
1 cup half-and-half
1 cup whole milk
1 tbsp sugar
6 egg yolks
1 cup chilled heavy cream
1 cup Dickey Farms Maple Praline Syrup
Pinch of Sea Salt
Dickey Farms Praline Crunch Pecans, chopped
INSTRUCTIONS:
Combine the half-and-half, whole milk, and sugar in a saucepan, and gently warm until hot, but not boiling.
Place the egg yolks in a separate large bowl, and whisk. Pour in the hot milk and cream mixture in a slow, steady stream into the egg yolks, whisking constantly until combined.
Pour the mixture into a clean saucepan, and place over a medium-low heat.
Cook, stirring often, until the custard is thick and creamy. Do not let the custard boil, or it the eggs will coagulate.
Combine the heavy cream and maple syrup in a separate large bowl and place a strainer over top. When the custard mixture has thickened, take off the heat and strain into the heavy cream and maple syrup. Add a pinch of salt, then stir together until well combined.
Lay a piece of plastic wrap over the surface of the mixture, then refrigerate until chilled, 4 to 6 hours.
When your ice cream mixture is completely chilled, churn in an ice cream machine following the manufacturer's instructions.
In the last minute of churning, add the pecan pralines, reserving a few for garnish. Freeze the ice cream until firm, several hours or overnight.
Enjoy!
*Recipe and image from The Kitchn
