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How it's done
Toast the nuts in a frying pan without any oil, heat in a pan with the milk, sugar and salt. Remove the pan from the heat, leave to infuse for approx. 30 mins. Pour the milk through a sieve into a pan, pour half of the milk into the egg yolks, whisk thoroughly. Pour the mixture back into the pan. Simmer over a medium heat, stirring constantly until the mixture thickens and turns creamy. Pour the mixture through a sieve into the cream, stir well. Stir in the maple syrup, leave to cool. Cover and chill for 4 hrs. or overnight.
Toast the nuts in a frying pan without any oil. Drizzle the maple syrup on top, toast for a further 2 mins. Transfer the nuts to a sheet of baking paper, leave to cool, coarsely chop.
Cover and freeze for approx. 3 hrs., puree with a handheld blender, stir in the caramelized nuts, freeze for a further 2 hrs.
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