Maple Walnut

Steps

1. Microwave 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese in a large bowl for 10 seconds to soften it.
2. Whisk in 80 ml pure maple syrup80 ml pure maple syrup⅓ cup pure maple syrup120 ml pure maple syrup120 ml pure maple syrup½ cup pure maple syrup and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt a little at a time, until smooth.
3. Slowly whisk in 160 ml whipping cream160 ml whipping cream⅔ cup heavy cream240 ml whipping cream240 ml whipping cream1 cup heavy cream and 190 ml whole milk190 ml whole milk¾ cup + 1 tbsp whole milk285 ml whole milk290 ml whole milk1¼ cups whole milk.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
6. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
7. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 40 g walnuts80 ml walnuts⅓ cup walnuts60 g walnuts120 ml walnuts½ cup walnuts, then run Mix-in.

To serve: Drizzle with a little extra maple syrup.