Maple Walnut Ice Cream with Wet Walnuts

I once visited a sugar shack in Canada, a magical place where sticky maple sap gets boiled down into glistening maple syrup. I watched the process until I could stand it no more, and then my wildest dreams came true: We sat down to a lunch where everything came to the table drenched with pure, precious maple syrup. And in case there wasn’t enough, a big pitcher of warm maple syrup also sat within reach so we could help ourselves to as much as we wanted. If my shoulder bag had been syrup-proof, I would have been very tempted to take some of the obvious overflow off their hands. Maple syrup is usually graded dark amber or light amber. The darker the syrup, the deeper the flavor, so I always use the darker type, since there’s no such thing as too much maple syrup flavor. Adding Wet Walnuts (page 198) drenched in maple syrup ensures a delivery of delicious maple flavor with each bite.