In a medium saucepan, combine the heavy cream, milk, and maple syrup. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
Cool the Mixture:
Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until chilled.
Churn the Ice Cream:
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
Add the Walnuts:
During the last 5 minutes of churning, add the chopped walnuts to incorporate them evenly into the ice cream.
Freeze and Serve:
Transfer the ice cream to a freezer-safe container. Cover and freeze for 4-6 hours, or until firm. Scoop and serve with extra walnuts or a drizzle of maple syrup if desired.
Serving and Storage Tips:
