Maple Nut Ice Cream

Start by placing the heavy cream into a large container and position a fine-mesh sieve over it. In another bowl, thoroughly whisk together the egg yolks separately.

Combine milk, sugar, and corn syrup in a saucepan over medium-low heat until the milk starts to steam, approximately 5 minutes. Gradually pour about half a cup of heated milk into the egg yolks, continuously whisking throughout. Transfer the egg yolk mixture to the saucepan using a heat-resistant spatula.

Stir the milk mixture constantly with the spatula, scraping the bottom of the saucepan frequently, until it thickens and coats the spatula, roughly 10 minutes. Remove the saucepan from heat; pour the mixture through the fine-mesh sieve into the cream.

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

Preheat your oven to 275 degrees F (135 degrees C). Arrange walnuts on a baking sheet.

Toast the walnuts in the preheated oven until they turn golden brown and become fragrant, approximately 15 minutes. Set the nuts aside to cool down to room temperature. Coarsely chop the cooled walnuts.

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

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