Maple Walnut Ice Cream

Directions

1. 1
   Boil syrup in a 2-quart heavy saucepan over moderately high heat until reduced to 3/4 cup, 5 to 10 minutes.
2. 2
   Stir in cream, milk, and salt and bring to a boil over moderate heat.
3. 3
   Whisk eggs in a large bowl, then add hot cream in a slow stream, whisking.
4. 4
   Transfer to saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170F, 1 to 2 minutes (do not let boil).
5. 5
   Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally.
6. 6
   Chill, covered, until cold, at least 3 hours.
7. 7
   Freeze custard in ice-cream maker until soft-frozen, then, with motor running, add nuts.
8. 8
   Continue churning ice cream until frozen, then transfer to an airtight container and put in freezer to harden.