Ingredients:
3/4 cup pure maple syrup
2 cups half and half
5 egg yolks
3 tablespoons granulated sugar
1/2 cup heavy cream
1 cup pecans, lightly toasted and chopped
1/2 cup crystallized ginger, finely chopped

In a saucepan, heat the maple syrup and half-and-half until scalding. Whip the egg yolks with the sugar until the mixture is starting to foam, about 2 minutes. Gradually add the scalded cream mixture while whipping rapidly. Place the combined mixture back into the saucepan and continue to cook over a low heat, stirring constantly, until thick enough to coat the back of a wooden spoon. Remove from the heat and immediately stir in heavy cream.

Let the custard cool, stirring every 5 minutes, to prevent a skin from forming. After slightly cooled, cover with plastic wrap setting it directly on the custard and up the sides of the bowl to prevent the skin from forming. Allow the custard to chill in the refrigerator for several hours.

Process in an ice cream maker according to manufacturer’s directions. Towards the end of freezing, stir in the pecans and crystallized ginger. Store covered in the freezer.