MAPLE WALNUT ICE CREAM
A Canadian favorite! This sweet ice cream actually stays soft even after a week.
Provided by Kim Tymecki
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 4h5m
Yield 8
Number Of Ingredients 12
Steps:
- Pour cream into a large bowl and set a mesh strainer over the bowl. Whisk egg yolks together in a separate bowl.
- Heat milk, sugar, and corn syrup together in a saucepan over medium-low heat until milk begins to steam, about 5 minutes. Slowly pour about 1/2 cup heated milk into the egg yolks, whisking constantly. Scrape egg yolk mixture into the saucepan with a heatproof spatula.
- Cook and stir milk mixture constantly with the spatula, scraping the bottom of the saucepan often, until mixture thickens and coats the spatula, about 10 minutes. Remove saucepan from heat; pour mixture through the mesh strainer into the cream.
- Stir 3/4 cup maple syrup, coarse salt, and vanilla into cream mixture, then place the bowl over a larger bowl of ice water; stir to cool to room temperature. Chill mixture in the refrigerator, about 2 hours.
- Preheat oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
- Toast walnuts in the preheated oven until they turn golden brown and become fragrant, about 15 minutes. Set nuts aside to cool to room temperature. Chop nuts coarsely.
- Heat the 1/2 cup plus 1 tablespoon maple syrup in a saucepan until it comes to a boil. Stir in walnuts, and return to a boil. Stir nuts for 10 seconds, remove from heat; set aside to cool completely. The nuts will be wet and sticky when cooled.
- Remove cream mixture from the refrigerator, pour into your ice cream maker, and freeze according to manufacturer's instructions. During the last few minutes of churning, stir in wet walnuts.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 46.1 g, Cholesterol 192.8 mg, Fat 32.5 g, Fiber 1.3 g, Protein 6.9 g, SaturatedFat 13 g, Sodium 77.3 mg, Sugar 37.3 g
MAPLE CREAM BERRIES & WALNUT ICE CREAM-RACHAEL RAY
From Rachael Ray 30 Minute Meals-"Thank me Later" 2008 episode. A delicious easy dessert that presents well! Wonderful for guests. My daughter was watching Rachael Ray as she made this recipe. We tried it that night and it was fantastic!!!
Provided by Lori 811980
Categories Frozen Desserts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine maple syrup, cinnamon stick, nutmeg and cream in a small pot, bring to a bubble, reduce heat to low and simmer for 20 minutes. Remove from heat and combine with berries.
- Serve warm berries in small bowls topped with scoops of ice cream.
Nutrition Facts : Calories 936.7, Fat 59.1, SaturatedFat 15.9, Cholesterol 81.5, Sodium 34.9, Carbohydrate 94.9, Fiber 8.9, Sugar 24.7, Protein 19.7
ICED MAPLE CREAM WITH BERRIES
An incredible frozen treat that doesn't require an ice cream maker. Serve with crisp butter cookies.
Provided by The Bon Appétit Test Kitchen
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Whisk yolks, 1/4 cup cream, and syrup in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 175°F, about 3 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 3 minutes.
- Whip remaining 1/2 cup cream and maple extract in large bowl to soft peaks. Fold whipped cream into yolk mixture. Cover and freeze maple cream until firm, at least 6 hours or overnight.
- Whisk jam in medium bowl to loosen. Add berries; toss to coat and let stand 15 minutes. Spoon berry mixture into dishes; top with maple cream.
MAPLE WALNUT ICE CREAM
Categories Milk/Cream Ice Cream Machine Dairy Nut Dessert Kid-Friendly Frozen Dessert Walnut Summer Maple Syrup Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/2 quarts
Number Of Ingredients 9
Steps:
- 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.
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