Whisk together yolks in a small bowl.
Combine milk, cream, and corn syrup in a sauce pan. Heat to 170 degrees, stirring frequently. Slowly whisk 1 cup of the hot milk mixture into the yolks to temper. Add tempered yolks to the sauce pan and heat to 180 degrees.
Strain mixture, stir in cajeta casera, and chill.
Add vanilla paste to chilled mixture.
Process in ice cream machine per the manufacturer’s instructions.
Mix in spiced pecans and additional cajeta casera when packing into storage container.
This recipe comes from customer Matthew P. of Ankeny, Iowa and it won 1st place at our 2018 Iowa State Fair Ice Cream Contest!