Maple-Walnut Ice Cream

By Addie

When my family has get-togethers, I frequently receive a request to make this scrumptious ice cream. The walnuts make a delicious complement to the maple flavor—Sandra McKenzie, Braham, Minnesota

Ingredients

• 1 cup whole milk
• 2 eggs, lightly beaten
• 1/2 cup honey
• 2 cups heavy whipping cream
• 1 1/2 teaspoons maple flavoring
• 1/2 cup chopped walnuts, toasted

Preparation

Step 1

In a small saucepan, heat the milk to 175°. Combine eggs and honey. Whisk in a small amount of the hot mixture to the egg mixture. Return all to the pan, whisking constantly.

Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and maple flavoring. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.

Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. During the last 5 minutes of processing, add walnuts. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1 quart.