(Adapted from The Keeper's House)

　　

Ingredients

Makes about 1 1/2 quarts

　　1 cup Grade B maple syrup*

　　2 cups heavy cream

　　1 cup whole milk

　　1/4 teaspoon salt

　　2 large eggs

　　1/3 cup walnuts, toasted and chopped

　　*available at some specialty foods shops or ordered from The Baker's Catalogue (800-827-6836) or Dakin Farm (800-993-2546).

　　

Special Equipment

an ice-cream maker

　　

Step 1

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.

　　

Step 2

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).

　　

Step 3

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

　　

Step 4

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.