Maple Walnut Ice Cream

Ingredients

Heavy cream

2 cups

Whole milk

1 cup

Pure maple syrup

3/4 cup

Egg yolks

4

Vanilla extract

1 teaspoon

Salt

1/4 teaspoon

Chopped walnuts

1 cup, toasted

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and maple syrup. Heat over medium heat until the mixture starts to simmer, stirring occasionally. Do not let it boil.
2. In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the yolks and prevent curdling.
4. Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon (about 8-10 minutes).
5. Remove from heat and stir in the vanilla extract and salt. Allow the mixture to cool to room temperature.
6. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes.
7. During the last few minutes of churning, add the toasted chopped walnuts to incorporate them evenly.
8. Transfer the ice cream to a lidded container and freeze until firm, at least 4 hours or overnight before serving.