Dessert-extravaganza... part 2 - Maple Walnut Ice Cream

So here is the part 2. Dinner Tuesday will have a dessert of Blondies (basically bar chocolate chip cookies) served with Maple Walnut Ice Cream (a batch was made without nuts for the kids in attendance):

(Adapted from The Keeper's House)

Yield: 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

Special equipment: an ice-cream maker

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.