Ingredients:

1½ cups walnuts, chopped

1½ cups milk

8 egg yolks

1 cup maple sugar

1½ cups heavy cream, cold

Directions: Preheat the oven to 250° and toast the walnut pieces until they are lightly browned. Allow cooling. Heat the milk with ½ cup of walnuts in a heavy saucepan. When the milk is close to boiling, remove from the heat; cover and let steep for 20 min. Strain and discard the walnut pieces. Whisk the egg yolks and maple sugar together. Add the warm milk gradually, stirring constantly, until all the milk is added. (Be sure milk is cool enough and do this very gradually because you don’t want to cook the egg yolks in this process.) Return this mixture to the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon (170°-175°). Pour the heavy cream into a large bowl or container. Strain the custard into the cream. Mix well, and then chill thoroughly. Freeze according to the directions of your machine. After the ice cream stiffens (about 1 to 2 minutes before it is done), fold in the remaining 1 cup of walnuts.