I love maple walnut ice cream. My goal here is to make a version that is more maple-y and more walnut-y than store bought versions. I started with two how-to's here on Food52 - making nut milk: http://food52.com/blog/5911-making-nut-milks-at-home and Jeni's Splendid Blank Canvas: http://food52.com/blog/4263-jeni-s-splendid-blank-canvas. Then I horsed them around to meet my needs. The result is pretty much what I was looking for - maple walnut through and through. I just ate a bowl (the one in the photo) and I may have another when I am done typing.

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