Maple Walnut Ice Cream

Ingredients

• 1.5 cups heavy whipping cream
• 5 eggs yolks
• 1.5 cups milk
• 2 tablespoons white sugar
• 1 tablespoon corn syrup , Optional
• 0.75 cups maple syrup
• 0.13 teaspoons coarse salt
• 0.25 teaspoons vanilla extract

Instructions

1. 1

   Pour cream into a large bowl and set a mesh strainer over the bowl. Whisk egg yolks together in a separate bowl.

2. 2

   Heat milk, sugar, and corn syrup together in a saucepan over medium-low heat until milk begins to steam, about 5 minutes. Slowly pour about 1/2 cup heated milk into the egg yolks, whisking constantly. Scrape egg yolk mixture into the saucepan with a heatproof spatula.

3. 3

   Cook and stir milk mixture constantly with the spatula, scraping the bottom of the saucepan often, until mixture thickens and coats the spatula, about 10 minutes. Remove saucepan from heat; pour mixture through the mesh strainer into the cream.

4. 4

   Stir 3/4 cup maple syrup, coarse salt, and vanilla into cream mixture, then place the bowl over a larger bowl of ice water; stir to cool to room temperature. Chill mixture in the refrigerator, about 2 hours.

5. 5

   Preheat oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.

6. 6

   Toast walnuts in the preheated oven until they turn golden brown and become fragrant, about 15 minutes. Set nuts aside to cool to room temperature. Chop nuts coarsely.

7. 7

   Heat the 1/2 cup plus 1 tablespoon maple syrup in a saucepan until it comes to a boil. Stir in walnuts, and return to a boil. Stir nuts for 10 seconds, remove from heat; set aside to cool completely. The nuts will be wet and sticky when cooled.

8. 8

   Remove cream mixture from the refrigerator, pour into your ice cream maker, and freeze according to manufacturer's instructions. During the last few minutes of churning, stir in wet walnuts.