Instructions: Scald the cream in a double boiler. Blend the flour into the maple syrup and add to cream. Beat the egg yolks with the sugar and add slowly to the cream. Cook stirring constantly until mixture is thick. Remove from heat, cool, chill and freeze according to the directions of ice cream maker. When mixture is frozen to the slush stage, add the extract and nuts, continue to freeze.

Makes 5 cups

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