Ingredients
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1 cup pure maple syrup, I use the Amber
3 egg yolks
2 cups light cream
3/4 cup walnuts, coarsely chopped
1 tablespoon maple liqueur or 1 tablespoon maple extract
Preparation
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In deep heavy saucepan, bring maple syrup to boil and cook over medium-high heat, without stirring, until syrup reaches soft-ball stage (234F on candy thermometer), about 10 minutes.
In large bowl and using electric mixer, beat egg yolks; gradually pour in hot syrup, beating constantly at medium speed. Increase speed to high and beat for 5 to 10 minutes longer or until mixture is cool. Blend in cream, walnuts and maple liqueur. Cover and refrigerate until thoroughly chilled.
Freeze in ice-cream maker following manufacturer's instructions.
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