Wet Walnut Ice Cream Sauce

Preparation:

1. In a large nonreactive (nonstick) saucepan, combine maple syrup, corn syrup, water, sugar, fresh ginger, ground ginger, and salt.
2. Bring to a simmer and let it cook for 2 to 3 minutes.
3. Remove from the heat and allow it to cool for 10 minutes.
4. Strain the sauce through a fine mesh strainer, pressing on the ginger to extract as much flavor as possible. Discard the ginger.
5. Stir in the walnuts, vanilla extract, and lemon juice, mixing everything together.
6. Let the sauce cool slightly before serving it over ice cream.

Storage:
This sauce can be stored in the refrigerator for up to a month. Reheat in the microwave in 10-second intervals when ready to use.