Maple Walnut Ice Cream

By The Canadian Living Test Kitchen

Tested till perfect

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Maple Walnut Ice Cream

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 415
pro 7 g
total fat 30 g
sat. fat 12 g
carb 33 g
fibre 1 g
chol 210 mg
sodium 45 mg
% RDI: -
calcium 13
iron 10
vit A 21
vit C 2
folate 16
  • Portion size: 8

Toasted walnuts add crunch to rich and creamy maple ice cream. Use medium or amber maple syrup for the best flavour.

Ingredients

  • 1 cup 1cupcoarsely chopped walnutwalnuts
  • 1 cup 1cupmaple syrup
  • 2 cups 2cups10% cream
  • 1 cup 1cupwhipping cream
  • 6 6egg yolkegg yolks
  • 1/2 tsp 1/2tspmaple extract

Preparation

1. On small rimmed baking sheet, toast walnuts in 350°F (180°C) oven until golden and fragrant, about 5 minutes. Let cool and set aside.

2. In large heavy saucepan, bring maple syrup to boil over medium-high heat; boil until reduced to about 2/3 cup (150 mL), about 4 minutes. Remove from heat. Stir in 10% and whipping creams; heat over medium heat until tiny bubbles form around edge of pan.

3. In bowl, whisk egg yolks; slowly whisk in cream mixture. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, 6 to 8 minutes.

4. Stir in maple extract. Strain custard into 9-inch (2.5 L) square metal cake pan. Place plastic wrap directly on surface; refrigerate until cold, about 1-1/2 hours.

5.
Freeze until almost solid, 3 to 4 hours. Break into chunks and pur?in food processor until smooth. (Or freeze in ice-cream machine according to manufacturer's instructions.)

6. Spoon one-quarter of the ice cream into airtight container. Sprinkle with one-third of the walnuts, swirling slightly with spoon. Repeat twice. Cover with remaining ice cream. Freeze until firm, about 6 hours. (Make-ahead: Freeze for up to 1 week.)

Source : Canadian Living Magazine: July 2008

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