In a small mixing bowl, whisk together the egg yolks, maple syrup and salt. Set aside.

In a heavy bottom saucepan, bring the heavy cream and whole milk to a low simmer.

Slowly ladle one cup of warm cream to the egg mixture, whisking continuously to temper the eggs.

While whisking, slowly pour the egg mixture into the hot cream/milk and bring to a low simmer.

Whisk in the vanilla extract.

Pour the mixture through a fine mesh sieve to remove any bits of partially cooked egg or crystalized sugar.

Cover and chill the custard for 4-8 hours.

Use the ice cream maker according to manufavoter directions. Stir in the pecans.

Transfer the ice cream to a loaf pan or insulated ice cream pan, cover and freeze for an additional 4 hours before serving.

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