Maple Walnut Ice Cream

Maple Walnut Ice Cream
Maple Walnut Ice Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • Special equipment: an ice-cream maker

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 bowl, then add hot cream in a slow stream, whisking. Transfer to 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 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. Cooks' notes: ·To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. ·Custard can be chilled up to 24 hours.

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