Ingredients
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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
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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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