Gently heat 1 cup of light cream, Fuller’s Sugarhouse pure maple syrup and granulated sugar in saucepan. Wait until sugar is dissolved, then remove from the heat and stir in vanilla.
Pour into a shallow casserole dish and chill in the freezer until very cold. After chilled, combine the remaining 1 cup of light cream, heavy cream and milk in the freezing can of an ice-cream maker, then refer to manufacturer’s directions for processing instructions.
When the ice cream reaches finished consistency, stir in the walnuts. Let firm in freezer for several hours before serving. Serve with extra maple syrup to drizzle on top.