Ingredient and Portion
Maple Walnut Ice Cream
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From Anna Olson Submit
A delightful recipe for ice cream lovers. Have fun munching on some walnuts.
Portion:
6 cups (1.5L)
1/4 cups low-fat milk
1/4 cup maple syrup
4 large egg yolks
1/4 cup sugar
1 tsp cornstarch
1 1/4 cups whipping cream
1 cup chopped walnuts, lightly toasted
6 cups (1.5L)
1/4 cups low-fat milk
1/4 cup maple syrup
4 large egg yolks
1/4 cup sugar
1 tsp cornstarch
1 1/4 cups whipping cream
1 cup chopped walnuts, lightly toasted
Method
1. Bring milk and maple syrup to just below a simmer in a saucepan. In a separate bowl, whisk the egg yolks, sugar and cornstarch.
2. Gradually add hot milk to egg mixture, whisking constantly until all milk has been added.
3. Return mixture to pot and stir with a wooden spoon over medium-low heat for about 4 minutes until custard thickens and is able to coat the back of a spoon. Remove from heat and strain.
4. Let mixture cool to room temperature and then stir in whipping cream. Chill custard completely.
5. Pour chilled custard into ice cream maker and freeze according to manufacturer's instructions. In the last few minutes of churning, add walnuts and mix until blended. Scrape soft ice cream into a container and freeze until firm, for about 4 hours.
2. Gradually add hot milk to egg mixture, whisking constantly until all milk has been added.
3. Return mixture to pot and stir with a wooden spoon over medium-low heat for about 4 minutes until custard thickens and is able to coat the back of a spoon. Remove from heat and strain.
4. Let mixture cool to room temperature and then stir in whipping cream. Chill custard completely.
5. Pour chilled custard into ice cream maker and freeze according to manufacturer's instructions. In the last few minutes of churning, add walnuts and mix until blended. Scrape soft ice cream into a container and freeze until firm, for about 4 hours.
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