Maple Walnut Ice Cream Recipe

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 and thickened.

Blend in cream, walnuts and maple liqueur (if using). Cover and regrigerate until thoroughly chilled. Freeze in ice-cream maker following manufacturer's instructions.