1- Preheat oven to 325°F (163°C). Spread 1 cup pecan halves on a baking sheet and toast for about 10 minutes, stirring halfway, until they turn golden brown. Let them cool and then coarsely chop them.

2- Combine 2 cups half and half, half of the heavy cream (that’s 1/2 cup), and 3/4 cup pure maple syrup in a saucepan. Heat over medium until small bubbles form around the edges, then remove from heat.

3- In a separate bowl, beat 5 egg yolks and 2 tablespoons sugar until they’re foamy. Gradually whisk in the hot cream mixture to temper the eggs.

4- Place the bowl over simmering water and cook, stirring constantly, until the mixture thickens into a thin custard. This usually takes a few minutes, so patience is key.

5- Remove from heat and stir in the remaining 1/2 cup heavy cream, 1 teaspoon vanilla extract, and a pinch of kosher salt. Let it cool to room temperature before covering and refrigerating for at least 4-5 hours, or overnight for the best results.

6- Once chilled, stir the custard and pour it into your ice cream maker. Churn according to the manufacturer’s instructions, adding the chopped pecans in the last few minutes.

7- Transfer the churned ice cream to an airtight container and freeze for a few hours until it’s firm. If you notice any egg clumps, blend the mixture briefly before churning to keep it smooth.