Big Batch Maple Ice Cream

Tonight we had a big Fourth of July party here at the house with a potluck dinner, swimming, bocce ball, and fantastic fireworks contributed by a pyromaniacal friend. Along with a chicken pasta salad, I made this new ice cream:

*Big Batch Maple Ice Cream*

In a medium saucepan, heat:

2 c. real maple syrup

Allow to simmer for about 5 minutes. Remove from heat and stir in:

2 c. milk
2 c. half and half
4 c. whipping cream
1/2 t. salt
1 t. maple extract

Freeze as usual in freezer. When almost done, you can add as many broken pecan or walnut pieces as you wish. I made this this afternoon with pecans. Of course, I spent the first twenty minutes turning the ice cream freezer handle the wrong way so that *nothing was happening*. Fortunately, Clara came along and pointed out my error, then did the cranking for another twenty minutes, and it came out delicious.