Best Vanilla Ice Cream With Maple Walnut Sauce Recipes

MAPLE WALNUT ICE CREAM SAUCE

Steps:

• In a heavy saucepot combine the maple syrup, brown sugar, butter and water.
• Stir over medium heat until mixture comes to a boil.
• Over low heat simmer until slightly thickened which takes about ten minutes.
• Stir in the cream, vanilla, and nuts.
• Cool to room temperature before using so it will thicken to right consistency.
• Makes 1 cup of sauce.

MAPLE WALNUT ICE CREAM

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.

MAPLE WALNUT ICE CREAM

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.

VANILLA-MAPLE ICE CREAM

Steps:

• Combine the heavy cream, milk, maple syrup and vanilla seeds and pod in a medium saucepan. Heat over medium-low heat, stirring occasionally, until steaming. Meanwhile, whisk the egg yolks, sugar and salt in a medium bowl until smooth. Ladle about half of the hot milk mixture into the egg mixture while whisking. Then pour the egg mixture into the saucepan with the remaining milk mixture, whisking.
• Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon, 5 to 8 minutes. Remove from the heat and pour through a fine-mesh sieve set over a heatproof bowl or large liquid measuring cup. Return the vanilla pod to the custard. Let cool, stirring occasionally, until the custard stops steaming. Refrigerate until very cold, at least 4 hours or overnight.
• Transfer the custard to an ice cream maker (remove the vanilla pod) and freeze according to the manufacturer's instructions. Transfer to a container, cover and freeze at least 4 hours.