Ingredients for Maple Walnut Ice Cream
- Maple Syrup
- Heavy Cream
- Whole Milk
- Pinch of salt
- 4 large egg yolks
- Walnuts
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How to Make Maple Walnut Ice Cream
- In a 2-quart heavy saucepan, boil 1 cup of maple syrup over moderately high heat until reduced to ¾ cup (approximately 5-10 minutes).
- Stir in 2 cups heavy cream, 1 cup whole milk, and a pinch of salt. Bring to a boil over moderate heat.
- In a large bowl, whisk 4 large egg yolks. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Transfer the mixture back to the saucepan. Cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (1-2 minutes).
- Pour the custard through a fine-mesh sieve into a clean metal bowl. Cool completely, stirring occasionally.
- Chill the custard, covered, in the refrigerator for at least 3 hours.
- Freeze the custard in an ice cream maker according to the manufacturer's instructions until soft-serve consistency is reached. With the ice cream maker running, add ½ cup chopped walnuts.
- Continue churning until the ice cream is fully frozen. Transfer to an airtight container and freeze for at least 2 hours to harden.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
103g
Fat
74g
Carbs
10g
