MAPLE WALNUT ICE CREAM

Ingredients:

3 egg yolks
1/3 c. maple syrup
1 1/2 c. light cream
1 tsp. vanilla
1 c. coarsely chopped walnuts

In bowl, whisk egg yolks with maple syrup. In saucepan, Heat cream over med. heat just until bubbles form around edge; whisk into yolk mixture. Return to saucepan; cook over low heat, stirring constantly and without simmering, until thick enough to coat the back of the spoon (about 20 min.). Stir in vanilla.

Strain through fine sieve into shallow metal cake pan. Place plastic wrap directly on surface; refrigerate for about 2 hours. Place in freezer, freeze until almost firm, about 3 hours. In the meantime, toast the walnuts on baking sheet at 350F. for 8 minutes or until fragrant, let cool. Break ice cream into chunks; puree in food processor or blender, stir in walnuts. Pack into airtight container and freeze until firm.
Serves 6.