Let cool, then place in the refrigerator for at least 4 hours or overnight.
Freeze in ice cream maker once the mixture is cold.
Let's talk about those 4 batches:
Batch 1 – This first batch was absolutely delicious BUT…one serving provided my calorie and salt intake for the week. It was extremely creamy and rich, more like a mousse, but a little too salty. Here’s the recipe: 1 cup milk chocolate morsels, 2 ounces of dark chocolate, 1/4 cup maple syrup, 1 cup heavy whipping cream, 1 cup half and half, 1/4 cup pecans, 1/2 tsp. sea salt. So if you want an ice cream that is very rich and creamy and you can handle the calories, this is it. Just be sure to decrease the salt to at least 1/4 tsp. sea salt.
Batch 2 – Went in the opposite direction and exchanged out the half and half with 1% milk, decreased the morsels to 1/2 cup and the salt to 1/4 tsp. Better, but a little TOO far in the opposite direction.
Batch 3 & 4 – Changed the milk chocolate morsels to semi-sweet and used 2% milk. Perfect!
Microwave or double broiler – According to a comment from the Salted Pecan Bark post, a microwave works just as well as a double broiler to melt the chocolate. So if you don't want to use the stovetop, try the microwave.
Recipe author: MJ of MJ's Kitchen