Maple Walnut Ice Cream
Toasted walnuts add crunch to rich and creamy maple ice cream. Use medium or amber maple syrup for the best flavour.
Servings: 8
Ingredients:
| 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% |
-
1 cup (250 mL) coarsely chopped walnuts
1 cup (250 mL) maple syrup
2 cups (500 mL) 10% cream
1 cup (250 mL) whipping cream
6 egg yolks
1/2 tsp (2 mL) maple 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 purée 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.)
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 purée 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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