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Canadian Maple Walnut Ice Cream

Posted for zwt ii - canada as taken from epicurean.com. cooking the pure maple syrup to soft-ball stage concentrates its woodsy rich flavor, and i use the amber maple syrup which only intensifies this wonderful taste treat.

Steps

In deep heavy saucepan , bring maple syrup to boil and cook over medium-high heat , without stirring , until syrup reaches soft-ball stage , 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.
Blend in cream , walnuts and maple liqueur.
Cover and refrigerate until thoroughly chilled', freeze in ice-cream maker following manufacturer's instructions"]".

Ingredients

pure maple syrup, egg yolks, light cream, walnuts, maple liqueur