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Canadian Maple Walnut Ice Cream

Posted for ZWT II - Canada as taken from Epicurean.com. Cooking the pure maple syrup to soft-ball stage concentrates its woodsy rich flavor, and I use the Amber Maple Syrup which only intensifies this wonderful taste treat.

Ready In:
1hr 5mins
Serves:
Yields:
Units:

ingredients

  • 1 cup pure maple syrup, I use the Amber
  • 3 egg yolks
  • 2 cups light cream
  • 34 cup walnuts, coarsely chopped
  • 1 tablespoon maple liqueur or 1 tablespoon maple extract

directions

  • In deep heavy saucepan, bring maple syrup to boil and cook over medium-high heat, without stirring, until syrup reaches soft-ball stage (234F on candy thermometer), about 10 minutes.
  • In large bowl and using electric mixer, beat egg yolks; gradually pour in hot syrup, beating constantly at medium speed. Increase speed to high and beat for 5 to 10 minutes longer or until mixture is cool. Blend in cream, walnuts and maple liqueur. Cover and refrigerate until thoroughly chilled.
  • Freeze in ice-cream maker following manufacturer's instructions.
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RECIPE MADE WITH LOVE BY

@Chabear01
Contributor
@Chabear01
Contributor
"Posted for ZWT II - Canada as taken from Epicurean.com. Cooking the pure maple syrup to soft-ball stage concentrates its woodsy rich flavor, and I use the Amber Maple Syrup which only intensifies this wonderful taste treat."
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  1. Dreamgoddess
    Delicious ice cream! I loved the flavor combination and it was really easy to make. I had to sub pecans as I didn't have any walnuts. This was really refreshing after a long hot day. Thanks for sharing the recipe.
    Reply
  2. Chabear01
    Posted for ZWT II - Canada as taken from Epicurean.com. Cooking the pure maple syrup to soft-ball stage concentrates its woodsy rich flavor, and I use the Amber Maple Syrup which only intensifies this wonderful taste treat.
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