- 2 whole eggs
- 1/2 cup sugar
- 2 cups half and half
- 1/2 cup grade B maple syrup
- 1 cup whipping cream
- 1/2 cup chopped walnuts, lightly toasted
- Put ice cream attachment in freezer on lowest setting at least 24 hours in advance. Better yet, store your ice cream attachment in the freezer so you’re always ready. (You’re on your own if you’re using a different kind of ice cream freezer or cranking it yourself with ice and salt.)
- Make custard 24 hours in advance. Beat eggs with whisk attachment until light and fluffy, about 2-3 minutes. Beat in sugar a few tablespoons at a time until the egg-sugar mixture is light yellow and fairly thick, another 2-3 minutes. Meanwhile, scald 1 c. half and half. (Put it in a 1 c. measure and microwave on high for 1½ minutes.) With mixer on low, dribble the hot half and half into the egg-sugar mixture. Pouring it in too fast may scramble the eggs.
- Pour egg-sugar-half-and-half mixture into saucepan. Whisk slowly and continuously until it measures 170˚F. on an instant read thermometer. Do not let it get even close to a boil. Remove from heat and whisk about another minute. Add the rest of the half-and-half and the maple syrup. Store in refrigerator overnight.
- Assemble the ice cream maker and start the mixer. DON’T fill the ice cream maker before you start the mixer or you’ll be very sorry. Combine the custard and whipping cream and pour into the ice cream maker. It’s a little messy with the dasher moving, but not bad. Process until the dasher “slips.” Remove from machine and fold in the walnuts. Put ice cream into freezer cartons and freeze at least one hour before eating, if you can discipline yourself. After the first day, remove from freezer and put into refrigerator about an hour before you want to eat it.