Crunchy Pecan and Maple Syrup Ice Cream with Butterscotch sauce topping

Exam fever is on and just 2 more days left before the BIG day!!
To cut down the heat I decided to chill myself over this crunchy creamy ice-cream..
To add in a little more guilty pleasure I gave it a butterscotch sauce topping..
Can it get any better than this? !!

Here is what you need
Recipe Source: ice-cream-recipes.com
1/2 Cup Milk
1/2 Cup Cream
2 tablespoon Maple syrup
30 gms Pecan nuts chopped
1 table spoon brown sugar
25 gms butter

In a saucepan, slowly melt the butter then add the chopped pecan nuts. Sprinkle on the sugar, stir and cook on a medium heat for approx 3-4 minutes until the nuts are crisp.
Cooking on too high a heat will burn the pecan nuts and render a bitter taste.
Remove from the pan and place on a parchment paper to dry.
In a separate mixing bowl, pour in the milk, stir in the cream and maple syrup until well blended. Add the fried, chopped pecan nuts..
Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Alternately you can freeze the mixture in a refrigerator for few hours, take it out and blend it in a mixer for few seconds.Move it back to refrigerator again.
You can repeat the blending and freezing process once more to get smooth creamy finish



For the butterscotch sauce, add in about a tablespoon of butterscotch chips and a tablespoon of cream to a bowl, microwave for few seconds. Mix well and refrigerate.