Maple Balsamic and Candied Walnut Ice Cream

Method

1. Bring the balsamic vinegar and maple to a boil in a deep sauce pan and boil until it reaches 230°F on a digital thermometer. Set aside and allow the mixture to cool to room temperature. When cool, it should be the consistency of honey. Store in the refrigerator until ready to use.
2. Heat the frying oil to 300°F.
3. Blanch the walnuts in a pot of boiling water. Drain.
4. Toss the walnuts in the confectioner’s sugar with a pinch of salt until well coated.
5. Carefully fry the sugar coated walnuts in oil until a deep golden brown. Allow to cool on a silicone sheet. Keep in an airtight container at room temperature until ready to use.
6. In a large bowl, soften the vanilla ice cream with a spatula just until it is flexible but still frozen.
7. Drizzle in the balsamic syrup and stir in the nuts. Serve immediately with more drizzle or pack back into the ice cream tub and re-freeze to enjoy later.