Maple Walnut Ice Cream with Wet Walnuts

• 1 1/2 cups (375 ml) whole milk
• 2 tablespoons sugar
• 1 1/2 cups (375 ml) heavy cream
• 5 large egg yolks
• 3/4 cup (180 ml) dark amber maple syrup
• 1/8 teaspoon coarse salt
• 1/4 teaspoon vanilla extract
• Wet Walnuts (page 198)

1. Warm the milk and sugar in a medium saucepan.
2. Pour the cream into a large bowl and set a mesh strainer on top.
3. In a separate medium bowl, whisk together the egg yolks.
4. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
5. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
6. Pour the custard through the strainer and stir it into the cream to cool.
7. Add the maple syrup, salt, and vanilla, and stir until cool over an ice bath.
8. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
9. During the last few minutes of churning, add the Wet Walnuts.
10. Use Salted Butter Caramel Sauce (page 174) to make Maple Walnut Ice Cream Sundaes, resting the ice cream on a Chewy-Dense Brownie (page 221) and topping it off with a Candied Cherry (page 215).

milk, sugar, heavy cream, egg yolks, maple syrup, coarse salt, vanilla, walnuts

Taken from www.epicurious.com/recipes/food/views/maple-walnut-ice-cream-with-wet-walnuts-379852 (may not work)