Mocha Latte Ice Cream

DIRECTIONS

• Whisk together the first 4 ingredients in a large heavy saucepan.
• Gradually whisk in milk and whipping cream.
• Cook over medium heat, stirring constantly, 10-12 minutes or until mixture thickens slightly; remove from heat.
• Whisk egg yolk until slightly thickened.
• Gradually whisk about 1 cup hot cream mixture into yolk.
• Add yolk mixture to remaining cream mixture, whisking constantly.
• Whisk in vanilla bean paste.
• Cool 1 hour, stirring occasionally.
• Place plastic wrap directly on cream mixture, and chill 8-24 hours.
• Meanwhile, preheat oven to 350°.
• Bake pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant, stirring once halfway through.
• Cool completely (about 30 minutes).
• Pour chilled cream mixture into freezer container of a 1 1/2 quart electric ice cream maker, and freeze according to manufacturer's instructions.
• Before transferring ice cream to an airtight container for further freezing, stir in pecans and chocolate.