Prep- Chop the pecans. Place a glass or metal bowl and your beaters in the freezer. (This will help your cream beat up faster and fluffier.)

For pecans - Combine pecans, butter, sugar, and salt in a large non-stick skillet. Cook and stir over medium heat for 3-4 minutes, or until the pecans start to brown.

Immediately pour onto a plate. Break them apart as they cool, or you will end up with a big clump.

For ice cream - In a small bowl, stir together the brown sugar and milk. Chill while you whip the cream.

In the chilled bowl, beat the cream at high speed with a hand mixer until soft peaks form. Fold in the brown sugar mixture, vanilla, maple flavoring, and salt.

Beat again until stiff peaks form, then fold in the chopped candied pecans.

Pour the mixture into a 2 quart casserole dish or large loaf pan. Cover with plastic wrap and freeze for 5-6 hours, or until firm enough to scoop.