Here you go, Alix. Just leave out the nuts.
Maple Walnut Ice Cream
¾ C Maple Syrup
2 C Heavy Cream
1 C Whole Milk
¼ tsp Salt
2 Ea Eggs
C Walnuts, chopped
Boil the syrup in a 2-quart saucepan over moderately high heat until reduced to ⅔
cup, 5 to 10 minutes. CAUTION!
The syrup will boil over if not stirred frequently.
Combine the cream, milk, and salt and add it to the syrup. Bring the mixture to a simmer over moderate heat. The cooler dairy mixture will initially cause the syrup to clump. Keep stirring over heat for the mixture to combine. Allow the mixture to cool a little before the next step.
Whisk eggs in a large bowl, then temper the eggs by adding the hot cream in a slow stream, whisking constantly.
Return the tempered mixture to the saucepan and cook it over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F, then cook it for 1 to 2 minutes (do not boil).
Pour the resulting custard through a sieve into a clean container and chill, covered, until the temperature drops to 32ºF - 35ºF.
Alternatively, pour the custard into a metal bowl. Fill a larger bowl with ice and water and float the smaller bowl in it while steadying it with one hand. Stir the custard constantly until the temperature of the mixture drops to the target range of 32ºF - 35ºF. Add more ice as needed.
Churn the mixture in an ice-cream maker until soft-frozen, then, with motor running, add the nuts. Continue churning ice cream until frozen, then transfer to an airtight container and put it into freezer to harden.