MAPLE WALNUT ICE CREAM

Maple Walnut Ice Cream image

Provided by Francine Lizotte

Time 35m

Number Of Ingredients 6

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1 c dark maple syrup
3 c 35% heavy cream
1/4 tsp ground himalayan sea salt or fleur de sel
3 large free-run egg yolks
1/2 tsp pure maple extract
1/4 c chopped walnuts

Steps:

1. In a 2-quart saucepan over medium heat, add maple syrup and simmer until it reduces to ¾ cup, about 8 minutes (syrup will turn to an orangey color and foam). Pour in cream and add sea salt. Stir the cream mixture, increase the heat to medium-high and bring it to a boil; remove from the heat.
2. In a medium bowl, whisk egg yolks. Slowly, temper the eggs with cream mixture, adding a little at the time. Add maple extract and transfer egg mixture into the saucepan; stir constantly. Cook on medium-low for 2 minutes or until it just starts to boil again.
3. Preheat oven to 350ºF. Remove from heat and transfer the mixture into a large measuring cup. Let it cool completely stirring once in a while before covering with plastic wrap, touches the mixture to prevent crust forming, and transfer to the fridge to chill, about 3 hours.
4. Meantime, spread walnuts onto a baking sheet lined with a silicone mat and transfer to preheated oven; toast for 15 minutes. Remove and cool to room temperature.
5. When ready to churn, pour custard into the bowl and process according to the manufacturers' instructions until it reaches a nice consistency. About 5 minutes before the end, add toasted walnuts. When done, scoop ice cream into containers and transfer to the freezer for 3 to 4 hours before serving.
6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=wl8s3oVbOME