2 1/4 c whipping cream
1/2 c Granulated maple sugar
1/4 c Maple syrup
1 x Pinch of salt
1/2 c Chopped walnuts
1/2 c Chopped hard maple sugar
Scald cream, dissolving into it the 1/2 cup maple sugar and 1/4 cup
maple syrup (or use 3/4 cup maple syrup) and the salt. Chill
overnight in a glass container. Freeze in a crank ice cream freezer,
adding nuts and chopped hard maple sugar before the last 20 cranks.
Pack and freeze until hard. Makes 3 pints.