Maple Walnut Ice Cream

1. 1

   Boil syrup in a 2 quart heavy saucepan over moderately high heat until reduced to 3/4 cup, 5 to 10 minutes.

2. 2

   Stir in cream, milk and salt and bring to a boil over moderate heat.

3. 3

   Whisk eggs in a large bow, then add hot cream in a slow stream, whisking.

4. 4

   Transfer to a saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant read thermometer registers 170*F, 1 to 2 minutes (do not let boil!).

5. 5

   Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally.

6. 6

   Chill, covered, until cold, at least 3 hours.

7. 7

   Freeze custard in an ice-cream maker until soft frozen, then with motor running, add nuts.

8. 8

   Continue churning ice cream until frozen, then transfer to an airtight container and put in freezer to harden.

No additional tips available.