Ice Cream Base:

1. 3 ½ cups cream base (heavy cream + whole milk)
2. ¾ cup brown sugar
3. 3 egg yolks
4. 2 Tbsp corn syrup (for smooth texture)
5. 1 tsp vanilla extract
6. ½ tsp cinnamon
7. ¼ tsp salt

Pecan Pie Filling:

1. 1 cup chopped pecans
2. 2 Tbsp butter (melted)
3. ¼ cup brown sugar
4. ¼ cup maple syrup or dark corn syrup
5. ¼ tsp salt
6. ½ tsp vanilla extract

Make the Pecan Pie Filling:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, toss the chopped pecans with melted butter, brown sugar, maple syrup, salt, and vanilla extract.
3. Spread the mixture on a baking sheet and bake for 7–10 minutes until the pecans are caramelized and fragrant.
4. Let them cool completely, then break into smaller pieces.

Prepare the Ice Cream Base:

1. In a saucepan over medium heat, whisk together the brown sugar, corn syrup, egg yolks, cinnamon, and salt until smooth.
2. Slowly add in half the cream base, whisking continuously to prevent the eggs from scrambling.
3. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon (about 5–7 minutes). Do not boil.
4. Remove from heat and stir in the vanilla extract and remaining cream base.
5. Transfer to an airtight container and refrigerate until cold (at least 4 hours, preferably overnight).

Churn & Mix:

1. Pour the chilled custard base into your ice cream maker and churn according to the manufacturer’s instructions.
2. Once the ice cream reaches a soft-serve consistency, gently fold in the caramelized pecans by hand.
3. Transfer to a container, layering in extra pecans for added texture.

Freeze & Enjoy:

1. Cover and freeze for 6–8 hours or overnight for a firm, scoopable texture.
2. Serve in a bowl, cone, or alongside a warm slice of pecan pie for the ultimate treat!