Maple Walnut Ice Cream

Recipe View 5 mins Prepare the Base: In a large bowl, pour the heavy cream. Position a fine-mesh strainer over the bowl. In a separate bowl, whisk together the egg yolks until light and frothy. (5 minutes)

Recipe View 5 mins Create the Custard: In a saucepan over medium-low heat, combine the milk, sugar, and corn syrup. Heat until the milk begins to steam and small bubbles form around the edges – do not boil. (5 minutes) Slowly drizzle about 1/2 cup of the hot milk mixture into the whisked egg yolks, whisking constantly to temper the eggs. This prevents them from scrambling. Pour the warmed egg yolk mixture back into the saucepan with the remaining milk mixture.

Recipe View 10 mins Thicken the Custard: Cook and stir the custard constantly with a heatproof spatula, ensuring you scrape the bottom of the saucepan to prevent sticking or scorching. Continue until the mixture thickens enough to coat the back of the spatula. This should take approximately 10 minutes. Remove the saucepan from the heat and immediately pour the hot custard through the fine-mesh strainer into the bowl with the heavy cream.

Recipe View 15 mins Infuse with Maple: Stir in 3/4 cup of maple syrup, coarse salt, and vanilla extract into the cream mixture. Place the bowl over a larger bowl filled with ice water. Stir frequently to cool the mixture to room temperature, which will expedite the chilling process. (15-20 minutes)

Recipe View 2 hrs Chill the Base: Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate the mixture for at least 2 hours, or preferably overnight, to allow the flavors to meld and the base to fully chill.

Recipe View 2 mins Toast the Walnuts: Preheat your oven to 275 degrees F (135 degrees C). Spread the walnut halves in a single layer onto a baking sheet. (2 minutes)

Recipe View 15 mins Enhance the Flavor: Toast the walnuts in the preheated oven until they turn golden brown and emit a fragrant aroma. This intensifies their nutty flavor. (15 minutes) Remove from the oven and allow the nuts to cool completely to room temperature. Once cooled, coarsely chop the walnuts.

Recipe View 5 mins Maple-Glazed Walnuts: In a saucepan over medium heat, combine the 1/2 cup plus 1 tablespoon of maple syrup. Heat until the syrup comes to a gentle boil. Add the chopped walnuts and stir to coat them evenly. Return the mixture to a boil for just 10 seconds, then remove from the heat. (5 minutes) Set aside to cool completely. As they cool, the nuts will become deliciously wet and sticky.

Recipe View 25 mins Churn and Combine: Remove the chilled cream mixture from the refrigerator and pour it into your ice cream maker. Freeze according to the manufacturer's instructions. (20-25 minutes) During the last few minutes of churning, gently fold in the cooled, maple-glazed walnuts.

Recipe View 2 hrs Freeze and Enjoy: Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to firm up further. This will also help the flavors meld together even more. Serve and savor the delightful combination of creamy maple ice cream and crunchy, maple-glazed walnuts!