In a medium saucepan, combine the milk, cream and brown sugar.
Heat on low/medium heat until mixture is hot, but not boiling.
In a small bowl, whisk the egg yolks.
Slowly pour some of the hot liquid into the beaten egg yolks.
Whisking constantly.
Do this a little at a time because you are trying to heat up the egg temperature slowly.
You are not looking for scrambled eggs.
Once you’ve added about 1/2 of the hot milk to the eggs you can put the saucepan back on the stove and whisk in the remaining milk/eggs mixture.
Let the custard cook on medium heat, stirring occasionally until mixture thickens
.Remove from heat.chilled overnight, remove from fridge and place in your ice cream maker.
Add the maple syrup, vanilla and salt. Stirring well.
Let cool to room temperature and then place custard in the refrigerator overnight to chill.
Once custard is chilled overnight, remove from fridge and place in your ice cream maker.
Pour ice cream into a large rectangular glass dish.
Add half of the maple walnut crunch to the ice cream and swirl to combine.
Cover with lid and place in freezer to set.
Enjoy!