Canadian Maple Walnut Ice Cream

Posted for ZWT II - Canada as taken from Epicurean.com. Cooking the pure maple syrup to soft-ball stage concentrates its woodsy rich flavor, and I use the Amber Maple Syrup which only intensifies this wonderful taste treat.

• Ready In: 1 hr 5 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Freeze in ice-cream maker following manufacturer's instructions.