in a heavy saucepan over moderately high heat
until reduced by 1/4 (5 to 10 minutes). Stir
in cream and milk and bring to a boil. Mix
eggs in a large bowl and slowly add the hot
cream mixture in a slow stream, whisking.
Transfer egg mixture to sauce pan and cook
over low heat, stirring constantly until mixture
is slightly thickened or temp reaches 170F.
Do not boil. Chill mixture at least 3 hours.
Pour into the ice cream maker and follow the
manufacturer's instructions for freezing.
Add walnuts in the last 5-10 minutes of freezing.