Maple Cream Berries Walnut Ice Cream Rachael Ray Recipes

MAPLE CREAM BERRIES AND WALNUT ICE CREAM

Steps:

• Combine maple syrup, cinnamon stick, nutmeg and cream in a small pot, bring to a bubble, reduce heat to low and simmer for 20 minutes. Remove from heat and combine with berries.
• Serve warm berries in small bowls topped with scoops of ice cream.

BERRY DELICIOUS ICE CREAM

Steps:

• In a small pot combine the blueberries, sugar, and cinnamon stick. Put pot over medium heat and cook until sugar dissolves and berries burst. Remove pot from heat and add the orange flavored liqueur and the raspberries. Gently mix to combine, careful not to mush the raspberries.
• Scoop ice cream into individual bowls. Top ice cream with warm berry compote.

ICE CREAM LATTE

Steps:

• Pour coffee over ice cream in a mug. Enjoy.

WARM FRUIT COMPOTE OF CHERRIES, ORANGE AND CRANBERRIES OVER VANILLA ICE CREAM

Steps:

• In a microwave safe bowl, combine cherries and their juice, orange zest and juice and the cranberries. Loosely cover dish with plastic food storage wrap and microwave on high 1 minute. Stir fruit and microwave on high 1 minute longer. Let fruit stand 5 minutes, then spoon over scoops of vanilla ice cream. Garnish with ginger snaps, vanilla wafers or cinnamon sugar cookies.
• Compote may also be prepared on conventional stove top. Combine compote ingredients in a small saucepot and simmer over low heat 7 or 8 minutes or until cranberries plump.

MAPLE NUT COFFEE ICE CREAM DESSERT

Steps:

• Top 2 scoops of coffee ice cream with chopped salted mixed nuts. Drizzle nuts and ice cream with warm maple syrup. Garnish desserts with rolled wafer cookies and serve.

MAPLE WALNUT ICE CREAM

Steps:

• Pour cream into a large bowl and set a mesh strainer over the bowl. Whisk egg yolks together in a separate bowl.
• Heat milk, sugar, and corn syrup together in a saucepan over medium-low heat until milk begins to steam, about 5 minutes. Slowly pour about 1/2 cup heated milk into the egg yolks, whisking constantly. Scrape egg yolk mixture into the saucepan with a heatproof spatula.
• Cook and stir milk mixture constantly with the spatula, scraping the bottom of the saucepan often, until mixture thickens and coats the spatula, about 10 minutes. Remove saucepan from heat; pour mixture through the mesh strainer into the cream.
• Stir 3/4 cup maple syrup, coarse salt, and vanilla into cream mixture, then place the bowl over a larger bowl of ice water; stir to cool to room temperature. Chill mixture in the refrigerator, about 2 hours.
• Preheat oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
• Toast walnuts in the preheated oven until they turn golden brown and become fragrant, about 15 minutes. Set nuts aside to cool to room temperature. Chop nuts coarsely.
• Heat the 1/2 cup plus 1 tablespoon maple syrup in a saucepan until it comes to a boil. Stir in walnuts, and return to a boil. Stir nuts for 10 seconds, remove from heat; set aside to cool completely. The nuts will be wet and sticky when cooled.
• Remove cream mixture from the refrigerator, pour into your ice cream maker, and freeze according to manufacturer's instructions. During the last few minutes of churning, stir in wet walnuts.

CRUNCHY ICE CREAM

Steps:

• Top large scoops of vanilla ice cream with a sprinkle of cinnamon sugar, a drizzle of honey, crushed corn flakes, chopped nut topping and a cherry on top. Serve.