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1
Split the half vanilla bean lengthwise and scrape out the seeds.
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2
Put the seeds, pod halves, milk, cream, spices and brown sugar in a heavy-bottomed, medium saucepan.
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3
Scald the mixture over low heat.
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4
Remove from heat, and let the mixture steep for 1 hour.
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5
While the mixture is steeping, reduce the maple syrup by 1/3 over medium-low heat.
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6
Combine the egg yolks and salt in a large bowl and whisk just to blend.
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7
Bring cream mixture back to a simmer.
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8
Dissolve the reduced syrup into the hot milk mixture.
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9
While gently whisking the yolks, drizzle in the hot cream/syrup mixture so the yolks are gradually warmed.
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10
Return the mixture to the saucepan and cook over medium heat stirring constantly with a wooden spoon.
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11
Be sure to continuously scrape the spoon across the bottom of the pan so the custard does not scorch.
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12
The custard is done when it has thickened slightly and can evenly coat the back of the spoon.
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13
Do not let it come to a boil.
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14
Strain the custard through a fine sieve.
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15
Press out all the liquid in the vanilla bean and discard bean.
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16
Stir in the bourbon and maple extract.
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17
Place the bowl with the custard into a large bowl of ice.
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18
Let it cool, stirring occasionally.
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19
Transfer mixture to an ice cream machine and freeze according to the manufacturer's instructions.
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20
Put the finished ice cream in a storage container and freeze until firm.
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21
Once frozen, mix in walnut brittle and serve.
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22
2 cups sugar
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23
1/2 cup water
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24
Cooking spray
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25
1 cup walnuts, toasted and coarsely chopped
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26
Combine the sugar and water in a medium saucepan over high heat and cook until it reaches a deep amber color.
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27
Meanwhile cover a baking sheet with cooking spray.
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28
Remove from heat, stir in the walnuts and pour onto sprayed baking sheet.
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29
Let sit until hard and crack into desired pieces.
