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1
Special equipment: hand crank ice cream machine or electric ice cream maker
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2
In a medium heatproof bowl, whisk to combine the sugar, salt, yolks and vanilla seeds until completely smooth.
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3
In a large saucepan set over medium-high heat, combine the cream and milk and cook until small bubbles start to form around the edges of the pan and the mixture is hot.
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4
Slowly drizzle the eggs into the hot cream mixture, whisking constantly.
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5
Reduce the heat to medium-low and cook, stirring constantly, until thickened and the mixture coats the back of a spoon, 5 to 7 minutes.
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6
Remove from the heat and strain into a large bowl.
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7
Place the bowl in an ice bath and cool the custard, stirring occasionally.
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8
Store the custard into the refrigerator until ready to churn.
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9
Place the custard in an ice cream maker and process until smooth and thick, about 20 minutes.
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10
Transfer the ice cream to a quart container or 1 1/4-quart dish and freeze for 2 hours.
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11
Serve the ice cream topped with some Wet Walnuts.
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12
In a medium saucepan, combine the maple syrup, corn syrup, light brown sugar, vanilla and salt, and bring to a boil.
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13
Pour over the walnut halves and cool.
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14
Store refrigerated in an airtight container for up to 1 month.
