Maple-Sage Ice Cream with Maple-Sage Sugared Walnuts

Directions

1. For the Maple-Sage Sugared Walnuts
2. Preheat oven to 300 degrees F. Prepare a parchment-lined cookie sheet. Place walnuts and chopped sage in a small mixing bowl. Mix egg white and maple syrup in a small cup. Add to walnuts and stir well. Sprinkle the brown sugar over and toss to coat nuts completely. Spill walnuts onto cookie sheet, and spread out in one layer.
3. Bake for 15 - 20 minutes, stirring a few times, until nuts are nicely toasted. Slide parchment off of hot cookie sheet onto a cooling rack and cool completely. Store in an airtight container.

1. For the Maple Sage Ice Cream
2. In a small saucepan over medium heat, place cream and sage leaves. Using a muddler or a wooden spoon, muddle the leaves now and then as the cream heats. Do not boil. When mixture starts to steam, stir in maple syrup. Remove from heat and let cool completely. Chill in fridge for several hours or overnight.
3. Using a slotted spoon, remove the sage leaves from the cream.
4. Pour cream into an ice cream maker and freeze according to manufacturer's instructions. Remove to a freezable container to harden some more.
5. To serve, scoop ice cream into bowls, layering the sugared walnuts throughout, or just scattering the nuts on top of the ice cream. If desired, a drizzle of maple syrup tastes pretty yummy, too!