Maple Nut Ice Cream with Custard Base

Instructions:

1. Simmer 1.5 cups maple syrup in a saucepan for 10 minutes until slightly thickened and fragrant.
2. In a separate heavy saucepan, combine the heavy cream and milk. Bring to a bare simmer.
3. Whisk the egg yolks in a medium bowl. Slowly drizzle one cup of the hot cream into the yolks while whisking constantly to temper the eggs.
4. Pour the yolk mixture back into the pan and cook over low heat until it coats the back of a spoon.
5. Remove from heat and strain through a fine-mesh sieve into a clean bowl and stir in 0.5 tsp sea salt, and 1 tsp vanilla bean paste.
6. Chill the mixture over an ice bath, then refrigerate for at least 4-6 hours or until completely cold.
7. Toast the chopped walnuts in a skillet with butter and flaky sea salt over medium heat until golden; let cool completely.
8. Churn the chilled custard in an ice cream maker according to manufacturer's instructions, folding in the buttered walnuts during the last minute of churning.
9. Transfer to a container and freeze for 4 hours until firm enough to scoop.