- 100 g walnuts, chopped
- 160 ml maple syrup
- 300 g heavy whipping cream
- 200 g evaporated milk
- Mix maple syrup and cream.
- Pour chilled evaporeted milk into a mixing bowl and whisk until thickened and the volume has doubled.
- You should be able to see the tracks of the whisk.
- Mix in the cream mixture.
- Pour into the ice cream maker until done. Transfer the mixture into the freezer for at least 2 to 3 hours.