Pre-freeze the ice cream maker base for 24 hours

In a small bowl whisk together the eggs, brown sugar and maple syrup using a fork. Whisk until the mixture is light and creamy.

Heat the milk in a medium sized saucepan until it is warm to the touch.

Add in the whipped eggs and stir constantly for about 5 minutes Keeping the heat at a medium temperature. When it is ready the mixture will have thickened slightly and will coat the back of your mixing spoon.

Set aside to cool fully in the fridge (about 1-2 hours)

When both the ice cream mixture is fully cold, you are ready to churn. Add the cream to the egg mixture and mix well.

Pour into your prepared ice cream maker and churn for 20 minutes.

Next add your diced walnuts into your churning ice cream. Let the ice cream maker churn the mixture for another 15 minutes or until the ice cream resembles soft serve.

Spoon half of the ice cream mixture into a 1 litre freezer safe container. Drizzle over one tablespoon of maple syrup. Place the remaining ice cream on top and then drizzle over another tablespoon of maple syrup. Decorate with some extra walnuts and place the ice cream, covered, in the freezer for at least 2 hours to finish firming.