Blueberry Syrup:

In a medium saucepan stir together the syrup, sugar, blueberries and cider vinegar. Remove stalk from rosemary and discard. Roughly chop leaves and add to the saucepan. Using a potato masher, roughly mash mixture until berries burst. Add cinnamon sticks and turn heat to medium. Once mixture starts to boil, continue cooking over medium heat for an additional 15 minutes or until syrup coats the back of a spoon. Allow to cool to room temperature, then strain and discard solids using an eight layer thickness of cheesecloth. You should have at least 3-4 tablespoons of syrup. Cover and chill syrup while continuing with the recipe.

Ice Cream:

In a medium saucepan over medium heat, bring 1 1/4 cups heavy cream and brown sugar to a simmer. Reduce heat to maintain a gentle simmer. Continue cooking for 30 minutes, whisking often. Remove from heat and whisk in the cheese and vanilla. Cool for 20 minutes at room temperature. Blend mixture until smooth, then strain through a fine mesh sieve or several layers of cheesecloth. Cover and refrigerate for two hours. After the two hours, pour remaining cream into a large bowl. Beat with an electric mixer until stiff peaks form. Fold in the chilled cheddar cream mixture. Pour into a parchment lined loaf pan. Freeze for 2-4 hours or until only slightly firm. Drizzle with 3 tablespoons of the syrup. Use a knife to create a marbled effect. Freeze for an additional 6-8 hours before serving.

Candied Pecans:

Preheat the oven to 350 degrees F. Line a small baking pan with parchment paper. In a small bowl whisk together all ingredients except pecans. Add pecans and toss gently to coat. Spread pecans over the prepared pan. If any coating remains in the bowl, spoon it over top of pecans. Bake for 5-7 minutes or until fragrant. Cool completely and peel off of the paper.

For Serving:

Spoon 1 scoop of ice cream into each waffle bowl/cone (if using). Top each scoop with 3 pecan halves to resemble a maple leaf shape. Garnish with fresh blueberries as desired.