{maple walnut ice cream}

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ingredients:

1 cup maple syrup

2 cups heavy cream

1 cup whole milk

1/4 teaspoon salt

2 large eggs

1/3 cup walnuts, toasted and chopped

Special equipment: an ice-cream maker

method:

Boil syrup in a 2-quart heavy saucepan over moderately high heat until reduced to 3/4 cup, 5 to 10 minutes.

Stir in cream, milk, and salt and bring to a boil over moderate heat.

Whisk eggs in a large bowl, then add hot cream in a slow stream, whisking.

Transfer to saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F, 1 to 2 minutes (do not let boil).

Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.

Freeze custard in ice-cream maker until soft-frozen, then, with motor running, add nuts. Continue churning ice cream until frozen, then transfer to an airtight container and put in freezer to harden.

Cooks’ notes:

·To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled.
·Custard can be chilled up to 24 hours.

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