- In a pot off the heat, whisk together the sugar and cornstarch. Add the egg yolks and whisk until smooth. Whisk in the cream and milk.
- Cook over medium heat, stirring constantly with a wooden spoon and scraping the bottom and sides of the pot, until the mixture begins to simmer and thicken enough to coat the back of the spoon, about 10 minutes. Transfer to a bowl, cover with plastic wrap directly on the surface of the cream and let cool. Refrigerate for 4 hours or place the bowl over an ice bath for faster chilling. Strain through a sieve, if desired.
- Combine the chilled cream mixture with the Amarula. Pour into an ice cream maker. Churn for 30 minutes (or according to the manufacturer’s instructions), until the ice cream has set.
- Transfer to an airtight container. Cover and freeze for 8 hours or until firm. Let sit out at room temperature for a few minutes before serving, as needed.
- Meanwhile, in a pot, bring the pecans and syrup to a boil. Reduce the heat to medium and cook, stirring constantly with a wooden spoon, until the syrup crystalizes around the pecans, about 3 to 4 minutes.
- Spread the pecans out in a baking sheet. Let cool completely. The pecans will keep for 3 weeks in an airtight container at room temperature.
- In a bowl, whisk together the dulce de leche and Amarula until the caramel is smooth.
- Serve the ice cream in bowls. Drizzle with the caramel and garnish with chopped pecan praline.
For a slightly less sweet after dinner treat, serve this ice cream as an affogato. Place a scoop of ice cream in a small glass and top with hot espresso coffee. Serve immediately.