2 teaspoons ground cinnamon (I prefer Penzey's Vietnamese Extra Fancy Cinnamon.)
1/4cup pure maple syrup
Instructions
Prepare the pecans:
Line a rimmed baking sheet with parchment paper.
In a large skillet set over medium heat, bring the brown sugar, maple syrup, butter, heavy cream and salt to a gentle boil. Continue to boil gently for several minutes, stirring frequently, until somewhat thickened and syrupy, about 5-7 minutes.
Stir in pecans and spread mixture onto the lined baking sheet. Allow to cool to room temperature.
Make the ice cream:
Add heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat until stiff peaks form. Reduce speed to low and slowly drizzle in condensed milk, vanilla, maple syrup, and cinnamon, mixing until combined.
Gently fold in the pecan mixture by the spoonful. Swirl in remaining maple syrup.
Transfer to a freezer-safe container. Cover tightly and freeze at least 8 hours before serving.
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