Whisk together all the ingredients. Refrigerate for 15-20 minutes, then transfer to an ice cream maker.
For shortbread topping:
Preheat oven to 350°In a medium bowl, stir together the ingredients for the shortbread.
Gently press into an 8 inch square baking pan.
Bake in preheated oven for 12-15 minutes, until lightly golden brown. Set aside to cool. Break into pieces when ready to serve.
For the pecan filling:
In a small saucepan over medium heat, whisk together the maple syrup, brown sugar, and canola oil. Once the sugar has dissolved, whisk in the milk, and stir until completely combined.
Bring to a boil, and stir often until the sauce has thickened. Remove from heat and stir in vanilla then stir in pecans, making sure to completely coat the pecans. Pour mixture onto a parchment or waxed paper lined plate, spreading pecans in a thin layer to cool. Once cool, break up into pieces. Set aside.
Make the pecan pie ice milk:
Once the ice milk has thickened {The milk mixture will probably not turn into ice cream you are used to, but it should thicken}, transfer ½ to an air-tight container. Stir half of the pecan filling pieces into the ice milk.
Repeat with remaining ice milk. Transfer to freezer until frozen.
Serve with shortbread pieces. Enjoy!
Notes
*Makes about 8 cups*You can cut the recipe in half very easily.