1 c. light cream
1/3 c. sugar
2/3 c. maple syrup
2 tsp. vanilla

Heat cream, sugar and syrup in heavy pan, stirring until sugar is dissolved. Stir in vanilla. Chill and add:

1 c. light cream
1 1/2 c. heavy cream
1/2 c. milk

Put in freezer and process. When ice cream is almost done, add cinnamon-nut mixture.

CINNAMON-NUT SWIRL MIXTURE:

1/2 c. maple syrup
1 c. chopped walnuts
1/2 tsp. cinnamon

Bring syrup to a boil in small, heavy saucepan. Boil 2 minutes. Pour into bowl, add nuts and cinnamon. Stir vigorously. When mixture is thick and gooey, spread on a pan and refrigerate. Add to ice cream just before it's done.