| 1. |
In bowl, whisk egg yolks with maple syrup. In saucepan, heat cream over medium heat just until
bubbles form around edge; whisk into yolk mixture. Return to saucepan; cool over low heat, stirring
constantly and without simmering, until thick enough to coat back of spoon, about 20 minutes. Stir in vanilla.
|
| 2. |
Strain through fine sieve into shallow metal cake pan. Place plastic wrap directly on surface, refrigerate
until cold, about 2 hours. (Make ahead: Refrigerate for up to 24 hours) Transfer to freezer, freeze until
almost firm, about 3 hours.
|
| 3. |
Meanwhile, toast walnuts on rimmed baking sheet in 350°F oven until fragrant, about 8 minutes; let cool.
|
| 4. |
Break ice cream into chunks; puree in food processor. Stir in walnuts. Pack into airtight container and freeze until firm, about 1 hour.
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