2 1/4 cups whipping cream
1/2 cup granulated maple sugar
1/4 cup maple syrup
1 pinch of salt
1/2 cup chopped walnuts
1/2 cup 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.