Serves: 6 – 8

We are still on the homemade ice cream train and after a very successful strawberry ice cream with a side of balsamic strawberries, we are much closer to a favourite I used to make when I was a kid.

(My parents also had an ice cream machine.)

Maple and walnut.

(I used to make honey and walnut.)

It is a sweet ice cream though that is the point: the boys of course, absolutely love it.

Serve it however and with whatever you want. This is the American dream.

Ingredients

1 ½ cup walnut halves
¾ cup maple syrup
1 ⅓ cup heavy cream
1 ¼ cup whole milk
5 large egg yolks, beaten
¼ salt

Method

1. Over a medium heat, toast the walnuts in a fry pan, stirring and toasting for about 5 minutes until they are fragrant and turning golden. Set aside to cool and chop.
2. Put the maple syrup in a large saucepan and bring to a boil and then simmer until reduced to ½ cup: 8 – 10 minutes.
3. Add the cream, milk and salt to the pan and stir.
4. Drizzle a cup of the warm cream mixture into the egg yolks, whisking constantly. Add another cup and then return to the saucepan and continue to cook over a medium heat, stirring constantly until the mixture thickens. Do not boil.
5. Strain through a fine mesh into a bowl and cover with glad wrap. Refrigerate until completely cold.
6. Process the chilled mixture according to your machine’s instructions and add the walnuts during the last minutes of churning.
7. Enjoy.