Maple is such a great fall/winter flavor, and I love enjoying ice cream in winter flavors this time of year. This maple ice cream has been on my list for a while, and I decided that it was time to try it! I have never had maple flavored ice cream before, so I was excited to find out how it would taste. This is a custard-based ice cream, so it is really creamy, and the maple flavor did come through really well. These walnuts were suggested as an add-in, and I love the combination of maple and walnuts, so I just had to make them. I loved the crunch the walnuts provided, and they went so well with the maple. This ice cream is a great way to satisfy your craving, even in the winter!
Maple Walnut Ice Cream
Source: The Perfect Scoop by 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
Warm the milk and sugar in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
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.
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.
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
½ cup plus 1 tablespoon dark amber maple syrup
1 ½ cups walnuts, toasted and very coarsely chopped
Big pinch of salt
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.
Filed under: ice cream/sorbet