Maple Walnut Ice Cream
- Ready In:
- 4hrs 35mins
- Ingredients:
- 6
- Yields:
-
1 1/2 Quarts
- Serves:
- 8
ingredients
- 1 cup grade b maple syrup
- 2 cups heavy cream
- 1 cup whole milk
- 1⁄4 teaspoon salt
- 2 large eggs
- 1⁄3 cup walnuts, toasted and chopped
directions
- Boil syrup in a 2 quart heavy saucepan over moderately high heat until reduced to 3/4 cup, 5 to 10 minutes.
- Stir in cream, milk and salt and bring to a boil over moderate heat.
- Whisk eggs in a large bow, then add hot cream in a slow stream, whisking.
- Transfer to a saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant read thermometer registers 170*F, 1 to 2 minutes (do not let boil!).
- Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally.
- Chill, covered, until cold, at least 3 hours.
- Freeze custard in an ice-cream maker until soft frozen, then with motor running, add nuts.
- Continue churning ice cream until frozen, then transfer to an airtight container and put in freezer to harden.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0