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1
Warm the milk and sugar in a medium saucepan.
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2
Pour the cream into a large bowl and set a mesh strainer on top.
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3
In a separate medium bowl, whisk together the egg yolks.
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4
Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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5
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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6
Pour the custard through the strainer and stir it into the cream to cool.
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7
Add the maple syrup, salt, and vanilla, and stir until cool over an ice bath.
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8
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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9
During the last few minutes of churning, add the Wet Walnuts.
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10
Use Salted Butter Caramel Sauce (page 174) to make Maple Walnut Ice Cream Sundaes, resting the ice cream on a Chewy-Dense Brownie (page 221) and topping it off with a Candied Cherry (page 215).
