Maple Walnut Ice Cream

Ingredients

• 8 ounces unsalted walnuts, divided
• 2 cups heavy cream
• 1 cup whole milk
• 6 large egg yolks
• 3/4 cup darkest grade maple syrup
• 1/2 to 1 teaspoon kosher salt, to taste

Directions

1. Put 4 ounces walnuts in a microwave or a dry saucepan set over high heat, and toast them until their color deepens a bit and the aroma turns warm and fragrant, about 1 minute. Finely chop the toasted walnuts and set them aside. While the walnuts are toasting, warm the cream and milk in a heavy-bottomed saucepan until they reach a simmer. Take the saucepan off the burner, fold in the walnuts, cover, and let the mixture infuse for 1 to 2 hours.
2. In a heavy-bottomed saucepan, whisk the egg yolks with the maple syrup until the two are completely blended. Set a fine-mesh strainer over that pan and pour in the infused cream mixture, leaving the softened walnuts behind to discard. Whisk the custard base smooth, then place it over medium heat. Cook, whisking often, until it coats a spoon and your finger can draw a clear path across the back, or until the custard registers 170 degrees F. Add salt to taste.
3. Strain the custard through a fine mesh strainer into an airtight container. Cool it in an ice bath or in the refrigerator until it reaches 40 degrees F, which will take about 4 hours in an ice bath or up to overnight in the refrigerator.
4. Churn the chilled base following the manufacturer's instructions. While the machine does its thing, toast the remaining 4 ounces of walnuts, chop them roughly, and pop them in the freezer to chill. In the final minute of churning, add the cold walnuts. Scoop the finished ice cream into an airtight container and let it firm up in the freezer for at least 4 hours before serving.