Instructions: To prepare ice cream: In a saucepan over medium-high heat, bring cream and milk almost to boiling point. In a bowl, whisk yolks and sugar to the ribbon stage. Add maple syrup. Temper the yolk mixture with some of the cream and milk.

Finish whisking in remaining cream and milk. Place mixture in a double boiler over simmering water and stir constantly until it reaches 175 degrees or it coats the back of a spoon. Cool and strain. Freeze in an ice cream maker according to instructions. (The ice cream will be more velvety if the mixture is refrigerated overnight.)

To make the walnut cake: Line terrine molds or loaf pans with parchment and grease with butter and dust with flour. Preheat oven to 325 degrees. Sift together flour and baking powder and set aside. Combine maple syrup and lemon juice and set aside. With an electric mixer, cream together butter, sugar and vanilla pulp. Add one egg at a time to the butter mixture until well blended.

Add half of the flour mixture and beat to incorporate. Beat in half of maple syrup mixture. Repeat, beating in flour and then the maple syrup mixture. Scrape down the bowl.

Add ground walnuts; mix until just combined. Pour batter into prepared pans.

Bake for 45 to 60 minutes or until a knife inserted in the middle comes out clean.

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