Maple Walnut Ice Cream

Instructions

1. In a medium saucepan, combine the whole milk, heavy cream, maple syrup, granulated sugar, vanilla bean seeds and pod, and a pinch of salt. Warm over medium heat until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour about half of the hot milk mixture into the yolks, whisking constantly to temper them. Then pour the yolk mixture back into the saucepan with the remaining milk mixture.
4. Cook the custard over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon and reaches 175°F (79°C), about 5-7 minutes. Do not let it boil.
5. Remove from heat and strain the custard through a fine mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits.
6. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 2 hours until well chilled.
7. Once chilled, remove plastic wrap and pour the custard into an ice cream maker. Churn according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20-25 minutes.
8. During the last 5 minutes of churning, add the chopped toasted walnuts and continue until fully incorporated.
9. Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.