Friday, October 25, 2013

Maple Walnut Ice Cream

My daughter chose this ice cream for us to make together.  It was fun to make it with her, and tasted wonderful; perfect for fall!  I love David Lebovitz's ice cream book.  It never fails to make a delicious ice cream.  For this one, make the Maple Walnuts (Wet Walnuts) ahead of time so they can cool completely before being added to the ice cream.  I toast the walnuts in a skillet, remove then, and then use that same skillet to boil the syrup and complete the walnuts.

Last year, I made this Maple Gelato and loved that as well- it was delicious on apple crisp.  I haven't made an apple crisp yet, this year.
Maple Walnut Ice Cream
adapted from David Lebovitz

1 ½ cups whole milk
2 tablespoons sugar
1 ½ cups heavy cream
5 large egg yolks
¾ cup dark amber maple syrup
1/8 teaspoon coarse salt
¼ teaspoon vanilla extract
Wet Walnuts; recipe below

1.  Warm the milk and sugar in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.

2.  In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3.  Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Add the maple syrup, salt, and vanilla, and stir until cool over an ice bath.

4.  Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the Wet Walnuts, recipe below.

Wet Walnuts

1/4 cup dark amber maple syrup
3/4 cups walnuts, toasted and very coarsely chopped
Big pinch of salt

1.  Heat the maple syrup in a small skillet or saucepan until it just begins to come to a full boil. Stir in the walnuts, then cook until the liquid comes to a full boil once again. Stir the nuts for 10 seconds, then remove them from the heat and let cool completely. The nuts will still be wet and sticky when cooled. Chop coarsely and add to ice cream during last minute of churning.

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Sonya said...

I am in awe of this man when it comes to his skills with ice cream making..we have loved every single recipe from this book and Im also making this ice cream this weekend..I hope anyway. It amazes me how quickly I run out of time on the weekends.

What a Dish! said...

I know- he's a genius! I hope you get to make your ice cream.

Debbie Carter said...