In a small saucepan, bring cream and maple syrup to a simmer, stirring to combine.
Wisk together egg, egg yolk, sugar and salt for 2 minutes.
Continue wisking and slowly add the cream and maple syrup mixture.
Continue wisking and add the creme fraiche and bourbon.
Refrigerate for 3 hours.
Pour into the ice cream maker and make ice cream according to the directions.
Transfer ice cream into a glass container that has been in the freezer. Stir in the toasted, chopped pecans, cover, and put the container back in the freezer overnight.
Store in the freezer for up to a week.