Homemade Butter Pecan Ice Cream

3 Tablespoons butter
3/4 cup chopped pecans
1/4 cup granulated sugar
2 Tablespoons cornstarch
2 beaten eggs
1 cup whipping cream

1/8 teaspoon salt
1 Tablespoon sugar
1/2 cup brown sugar, packed
1/3 cup maple-flavored pancake syrup
2 1/2 cups milk
2 teaspoons vanilla extract

Combine first four ingredients and spread on a baking sheet in a single layer. Roast at 3500 for 15 minutes. Stir and roast 15 minutes longer;cool.

Combine remaining sugars, cornstarch, syrup and eggs in top of double boiler. Gradually add milk. Cook over boiling water until mixture thickens.

Remove from heat and chill two hours or overnight.

Stir in toasted pecans, cream and vanilla. Place in ice cream freezer and freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in refrigerator freezer an hour before serving. Yields 1/2 gal.