Maple Walnut Ice Cream - cooking recipe

Ingredients
    1 cup grade b maple syrup
    2 cups heavy cream
    1 cup whole milk
    1/4 teaspoon salt
    2 large eggs
    1/3 cup walnuts, toasted and chopped
Preparation
    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 bow, then add hot cream in a slow stream, whisking.
    Transfer to a 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 an 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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