3 egg yolks
60g caster sugar
1/2 cup alcohol (gin, vodka, liqueur works well)
500ml regular cream
1/2 cup maple syrup
1/2 cup chopped walnuts
Whisk the egg yolks & sugar together in an electric mixer.
Whisk in alcohol
Turn mixer to low & add crfeam. Add maple syrup & walnuts
Whisk on medium until you get a soft cream consistency - allow 5 minutes, but do not over-process, otherwise the ice-cream will crumble when frozen.
Pour into a plastic 2 litre ice-cream container & place in freezer.
Variation: Replace maple syrup with 120g sugar