Walnut Ice Cream Bonbons

1. Preheat oven to 400 F. Scoop 12 small round balls of ice cream with a melon baller or spoon and insert a lollipop stick into center of each. Freeze at least 30 minutes.

2. Meanwhile, in medium bowl, combine walnuts, maple syrup, sugar and cinnamon, stirring well to coat. Pour mixture onto parchment-lined baking sheet, spreading into one layer. Bake 10 to 12 minutes, stirring once, until light golden brown. Let cool.

3. Melt chocolate chips in microwave on high for three 30-second increments. Or place chips in top of double boiler set over simmering water; stir until melted.

4. Dip one frozen ice cream lollipop in melted chocolate, gently shaking off excess; quickly roll bottom into walnut mixture. Place back into freezer until ready to serve. Repeat steps with remaining ice cream lollipops.

Photograph courtesy of California Walnuts