Pecan Pie Ice Cream

This sounded too interesting not to post. I have not made this one yet, so I don't know exactly what it tastes like....but I DO have an idea!!! This is a large yield recipe, so will have to use an old fashioned churn with a large canister, or cut the recipe in half for the counter top version. It also calls for "brown sugar corn syurp", but I can't find it here, so use dark corn syrup instead. From Cooking Light.

• Ready In: 1 hr 5 mins
• Yields: 10 cups

Ingredients

• ICE CREAM

• 4  cups milk
• 1  cup half-and-half
• 1 1⁄4 cups sugar
• 4  large  egg yolks

• FILLING

• 3⁄4 cup dark corn syrup
• 1⁄2 cup brown sugar, packed
• 3  tablespoons cornstarch
• 1⁄8 teaspoon salt
• 1  cup half-and-half
• 1⁄2 cup milk
• 2  large  egg yolks
• 3  tablespoons  toasted pecans, chopped
• 2  tablespoons butter, softened
• 1  teaspoon vanilla extract

• GARNISH

• 0.5 (15 ounce) package  refrigerated pie dough (optional)
•  cooking spray (optional)

Directions

1. To prepare ice cream:.
2. Combine 4 cups milk and 1 cup half and half in a large heavy saucepan.
3. Heat over medium low heat until mixture comes to a soft boil.
4. In another bowl, beat egg yolks to mix well.
5. Add the sugar slowly and beat until thick and pale yellow.
6. Temper the egg mixture with 1/3 of the hot milk, stirring constantly.
7. Pour the tempered eggs into the saucepan with the remaining milk and mix.
8. Cook over medium low heat for 2 min or until mixture reaches 160º, stirring constantly with a whisk.
9. Remove from heat and place pan in a large ice filled bowl; cool completely, stirring occasionally.
10. Pour mixture into the freezer canister of an ice cream machine, and freeze according to manufacturer's instructions.
11. To prepare filling:.
12. Combine corn syrup, brown sugar, cornstarch, and salt in a medium heavy saucepan, stirring well with a wire whisk.
13. Combine 1 cup half and half, 1/2 cup milk and 2 egg yolks, stirring well.
14. Add milk mixture to sugar mixture and stir well with the whisk.
15. Place the pan over low heat and cook for 12 min or until thick and bubbly, stirring constantly.
16. Remove from heat and stir in pecans, butter, and vanilla.
17. Transfer filling to a bowl and cover with plastic wrap. Press the wrap directly on the filling to make sure a "skin" doesn't form, and chill.
18. When ice cream is done freezing, spoon the ice cream into a freezer safe container and gently fold in the filling mixture.
19. Cover and freeze for 1 hour or until ice cream is firm.
20. For garnish: OPTIONAL.
21. Preheat oven to 350ºF.
22. Place the dough on a large cutting board or work surface.
23. Cut 14 stars with a 1" cookie cutter.
24. Place stars on a baking sheet coated with cooking spray.
25. Bake for 12 min or until browned.