Pear-Walnut Ice Cream

Made this last night. It is Di-vine.
Williams-Sonoma Desserts

1 lbs. very ripe Barlett or Comice pears, peeled, cored, chopped
1/2 cup canned pear nectar
6 Tbls. sugar
1 cup heavy cream
3 egg yolks
2 Tbls. light corn syrup
1/2 tsp. vanilla extract
2/3 cup walnut halves, toasted

Cook pears, nectar and 3 Tbls. of the sugar over medium high heat until boiling. Once boiling cook 1 minute. Puree in blender.
Combine egg yolks, corn syrup, and remaining 3 Tbls. sugar. In saucepan heat cream to boiling. Then slowly add to egg mixture, whisking continually. Pour back into saucepan and cook over medium-low heat, stirring until slightly thick. Do not boil.
In a bowl mix the custard, pear puree, and vanilla. Refrigerate until cold.
Freeze in an ice cream maker. Add nuts the last minute. Transfer ice cream to container. Freeze until firm, at least 4 hours, up to three days.
Makes 3 1/4 cups