Maple Nut Ice Cream (Dorothy Trautman, Napa Valley, California)

Directions

1. In a medium, heavy-bottomed saucepan, combine cream, milk, Cook's Pure Maple Extract, salt, and brown sugar.  Heat until hot. 
2. Meanwhile beat eggs with white sugar.  Beating constantly, add most of the hot mixture to the eggs. 
3. Return the egg mixture to the saucepan and heat until the mixture coats a spoon (about 5 to 8 minutes over medium-low heat, or between 180-185 degrees on an instant-reading thermometer.)  Do not allow to boil. 
4. Set mixture aside to cool.
5. Once cooled, refrigerate serveral hours until thoroughly chilled.  Put chilled mixture into ice cream freezer, adding walnuts, and chill according to manufacturer's directions.