8 large egg yolks
1 cup plus 1 tablespoon packed brown sugar
2 1/2 cups milk
4 cinnamon sticks
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch of salt
1 1/2 cups Mexican crema (or thinned sour cream)
1 1/4 cups pecan halves
In a large bowl whisk together the egg yolks and brown sugar until thick and pale brown. In a saucepan combine the milk and cinnamon stick. Bring to a boil. Remove from the heat. Stir 1/2 cup of the milk into the egg mixture, then whisk the eggs into the pan of milk. Set aside to cool. Pass the custard mixture through a medium strainer. Add the vanilla extract, ground cinnamon, salt and crema. Whisk well and refrigerate until cold.
Preheat oven to 350 degrees F. Spread the pecans on a baking sheet and toast until golden brown and fragrant, about 10 minutes. Set aside to cool and then roughly chop. Pour the chilled custard mixture into your ice cream maker and process according to the manufacturer's instructions. Fold in the cooled toasted pecans. Store in the freezer.
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