Step 1
In a large bowl, whisk together the maple syrup, vanilla and egg yolks until pale; about 2 minutes. Set aside.
Step 2
Combine the milk, cream, Redpath® Granulated Sugar and salt in a medium-sized saucepan. Set over medium heat and cook until it just reaches a simmer. Remove from heat.
Step 3
Whisking continuously, gradually ladle the hot cream mixture into the egg mixture.
Step 4
Return mixture back into the pot and set over medium-low heat. Cook, stirring, until custard thickens and a finger run across the backside of a spoon leaves a clear path; 10 to 12 minutes.
Step 5
Strain custard into a bowl and set over another bowl filled with ice water. Cool to room temperature, stirring occasionally.
Step 6
Place custard in refrigerator and chill for a minimum of 2 hours (custard may be refrigerated for up to 2 days before churning).
Step 1
Preheat oven to 325°F (165°C). Lay the pecans in a single layer on a baking sheet and toast for 8 minutes. Set aside to cool.
Step 2
Have the bourbon (if using), vanilla and salt measured.
Step 3
In a large, heavy-bottomed saucepan, combine the Redpath® Dark Brown Sugar, Redpath® Granulated Sugar, cream and butter. Set over medium-low heat and stir until sugar and butter has dissolved; about 8 minutes. Stop stirring and increase heat to medium-high. Allow mixture to boil until it reaches 240°F (165°C) on an instant-read, or candy, thermometer.
Step 4
Remove from heat and immediately stir in the toasted pecans, bourbon (if using), vanilla and salt.
Step 5
Stir until mixture begins to thicken and turn opaque; about 5 minutes. Scrape onto a baking sheet and smooth into an even layer. Allow to cool completely.
Step 6
Once cooled, roughly chop into 1 inch (2.5 centimetre pieces).
Step 1
If using an ice cream maker, churn custard according to manufacturer’s instructions until it reaches the consistency of soft serve ice cream.
Step 2
To churn without an ice cream maker, pour custard into a 9 x 13 inch (23 x 33 centimetre) baking dish and freeze for 30 minutes. Stir well and return to freezer. Repeat stirring every 30 minutes until custard reaches soft serve consistency.
Step 3
Transfer ice cream to a large bowl and fold in the chopped pecan praline.
Step 4
Transfer to an airtight container with a lid and freeze for at least 3 hours before serving. Ice cream will keep in the freezer for up to 2 weeks.
*If you are using an ice cream maker, be sure to plan ahead and chill the mixing bowl for the suggested amount of time.
*When serving, have a small bowl of hot water ready to dip the ice cream scoop in for easy scooping.
