Step 1

Toast the walnuts by placing them on a baking sheet in a 325 degree F over for 10-12 minutes or in a dry skillet over medium heat for 5 minutes while stirring constantly. Cool and roughly chop.

Step 2

Pour the maple syrup into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook for 8-10 minutes until reduced to about 1/2 cup.

Step 3

Reduce the heat to medium-low and whisk in the cream, milk, and salt until combined.

Step 4

Whisk egg yolks in a medium bowl. Once small bubbles start to form around the edges of the pan with the hot milk mixture, remove 1 cup of the hot liquid and gradually whisk it into the egg yolks to temper the eggs.

Step 5

Pour the tempered egg mixture back into the pan with the hot milk. Continue to heat over medium-low heat until it reaches 170-175 degrees F or is thick enough to coat the back of a spoon.

Step 6

Transfer the ice cream base to a glass bowl or heavy-duty ziptight bag and seal completely. Submerge in an ice bath to cool quickly or place in the fridge to chill overnight.

Step 7

When the ice cream is thoroughly chilled, churn it according to your ice cream maker's instructions. Add the toasted walnuts during the last minute of churning.

Step 8

Transfer the soft ice cream to a bread pan or other freezer-safe container, then freeze for 4 hours to harden.