Pumpkin pie ice cream. The only improvement could be some graham cracker streusel to go on top.
3 Cups Milk-divided
3 Green Cardamom Pods or substitute 1 tsp. of ground cardamom
¾ Cup Pure Maple Syrup-grade b dark amber is best
¾ Cup Sweetened Condensed Milk
¼ tsp. Salt
¾ Cup Chopped Walnuts-chopped and toasted lightly in the oven
Flavoring as Needed
Heat the 1 cup of the milk and the cardamom pods to a gentle simmer. Place the remaining 2 cups of milk in the freezer to chill very well. Turn off the heat and let flavor infuse for 30 minutes. Place the maple syrup in a pot and bring to a gentle boil and cook down until less than ½ cup remains, cool 5 minutes. Whisk together the condensed milk and salt into a bowl large enough to fit remaining ingredients. Add the reduced maple syrup , whisk until smooth. Strain the cardamom out of the milk mixture and gradually pour the milk into the condensed milk, whisking to make smooth. Whisk in the remaining two cups of cold milk. Freeze in an ice cream maker according to manufacturers directions. In the last few moments of churning, add the toasted walnuts. Enjoy!