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.
1 ½ cup walnut halves
¾ cup maple syrup
1 ⅓ cup heavy cream
1 ¼ cup whole milk
5 large egg yolks, beaten
- 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.
- Put the maple syrup in a large saucepan and bring to a boil and then simmer until reduced to ½ cup: 8 – 10 minutes.
- Add the cream, milk and salt to the pan and stir.
- 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.
- Strain through a fine mesh into a bowl and cover with glad wrap. Refrigerate until completely cold.
- Process the chilled mixture according to your machine’s instructions and add the walnuts during the last minutes of churning.