Prep Candied Pecans as indicated in recipe above. Set aside until ready to use.
3large egg yolks
Ice Cream Custard
Whisk the egg yolks, sugar and salt in a bowl until pale yellow. Transfer to a saucepan and whisk in the milk. Cook over medium heat, stirring, until almost simmering (the mixture should be thick enough to coat a spoon). Stir in the maple syrup. Transfer to a bowl.
Refrigerate until cold, about 30 minutes up to overnight.
Stir the heavy cream into the chilled custard. Churn in an ice cream maker *(see note). Transfer to an airtight container and freeze until firm, at least 2 hours.
*Follow the instructions with your ice cream maker on how long the ice cream should churn. For example, mine took 20-25 minutes before it was ready to be transferred to an airtight container.