Preheat oven to 350 degrees. On baking sheet, lay a piece of parchment paper and sprinkle walnuts evenly. Toast walnuts in oven, 6-8 minutes, watching carefully so they don’t burn.

Remove walnuts, let cool.

Place 1 cup of sugar in a heavy bottomed pan. Heat on medium high until golden, beginning to bubble and liquefying. Stir gently to ensure all sugar melts and liquifies!

Once liquified, add in toasted walnuts into melted sugar and coat walnuts completely. Mix ‘er up. Pour mixture back onto same piece of parchment paper, spread out with spatula and let cool.

Once cool, place in food processor and pulse until pieces become smaller, or you can place brittle in a ziploc bag and beat it with a rolling pin…

In medium sized pot, heat 1 cup of heavy cream and maple syrup on low until combined. Add the rest of the heavy cream, milk, vanilla and salt and mix until combined.

Cover and chill mixture, 1 hour in freezer or 3-4 hours in fridge.

Pour into ice cream maker and churn it up according to ice cream maker’s instructions. I churned it for 25 minutes. At the last minute, pour in candied walnut pieces and churn for 30 seconds or so until combined.

Scoop out and enjoy!