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1
In a small saucepan, bring the maple syrup to a simmer and cook until reduced to 3/4 cup, about 5 minutes.
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2
Remove from the heat.
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3
In a medium saucepan, combine the cream, milk, reduced maple syrup, and a pinch of salt.
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4
Bring to a gentle boil over medium heat.
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5
Remove from the heat.
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6
Beat the egg yolks in a medium bowl.
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7
Whisk 1 cup of the hot cream into the egg yolks.
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8
Gradually add the egg mixture in a slow, steady stream, to the hot cream.
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9
Return to medium-low heat and cook, whisking, until the mixture is thick enough to coat the back of a spoon, about 5 minutes.
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10
Remove from the heat and strain through a fine mesh strainer into a clean container.
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11
Whisk in the maple extract.
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12
Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
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13
Refrigerate until well chilled, at least 2 hours.
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14
Remove from the refrigerator and pour into the bowl of an ice cream machine.
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15
Freeze according to the manufacturer's instructions.
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16
Transfer to an airtight container and freeze until ready to serve.
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17
Line a baking sheet with waxed paper and set aside.
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18
In a medium skillet, combine the butter and brown sugar.
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19
Cook, stirring, over medium heat until the sugar is dissolved.
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20
Add the nuts and a pinch of salt and cook, stirring, until toasted and evenly coated, about 6 minutes.
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21
Remove from the heat.
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22
Spread the coated nuts on the prepared baking sheet, stirring with a fork to keep from clumping.
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23
When ready to serve, remove the ice cream from the freezer and let soften at room temperature for 10 minutes.
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24
Spread on a flat work surface and mix the candied walnuts, chocolate chips, and coconut into the ice cream.
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25
Scoop into cones and drizzle with nutty chocolate sauce.
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26
Serve immediately.
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27
In a small, heavy saucepan, bring the cream to a bare simmer over low heat.
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28
Place the chocolate pieces in a medium bowl.
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29
Remove the cream from the heat and whisk slowly into the chocolate.
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30
Add the liqueur and continue whisking until the chocolate melts and the sauce thickens.
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31
Serve the chocolate sauce warm, or let cool to room temperature.
