Maple Splurge Ice Cream Sauce Recipes

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MAPLE WALNUT ICE CREAM SAUCE



Maple Walnut Ice Cream Sauce image

Make and share this Maple Walnut Ice Cream Sauce recipe from Food.com.

Provided by andypandy

Categories     Sauces

Time 14m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 7

1 cup maple syrup
1/4 cup lightly packed brown sugar
1 tablespoon butter
1/4 cup water
1/4 cup half-and-half cream
1/2 teaspoon vanilla extract
1/4-1/2 walnuts, chopped

Steps:

  • In a heavy saucepot combine the maple syrup, brown sugar, butter and water.
  • Stir over medium heat until mixture comes to a boil.
  • Over low heat simmer until slightly thickened which takes about ten minutes.
  • Stir in the cream, vanilla, and nuts.
  • Cool to room temperature before using so it will thicken to right consistency.
  • Makes 1 cup of sauce.

Nutrition Facts : Calories 206.8, Fat 3.3, SaturatedFat 2, Cholesterol 8.8, Sodium 26.4, Carbohydrate 45.4, Sugar 40.8, Protein 0.3

VANILLA-MAPLE ICE CREAM



Vanilla-Maple Ice Cream image

The two main flavors in this custard-based ice cream balance each other beautifully, so neither overshadows the other. Make sure to use real maple syrup labeled Robust (formerly known as Grade B) as it has a stronger maple flavor than Grade A.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield about 1 quart of vanilla-maple ice cream

Number Of Ingredients 8

2 cups heavy cream
1 cup whole milk
1/2 cup grade A robust pure maple syrup
1 vanilla bean, halved crosswise, split lengthwise and seeds scraped out
3 large egg yolks
1/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract

Steps:

  • Combine the heavy cream, milk, maple syrup and vanilla seeds and pod in a medium saucepan. Heat over medium-low heat, stirring occasionally, until steaming. Meanwhile, whisk the egg yolks, sugar and salt in a medium bowl until smooth. Ladle about half of the hot milk mixture into the egg mixture while whisking. Then pour the egg mixture into the saucepan with the remaining milk mixture, whisking.
  • Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon, 5 to 8 minutes. Remove from the heat and pour through a fine-mesh sieve set over a heatproof bowl or large liquid measuring cup. Return the vanilla pod to the custard. Let cool, stirring occasionally, until the custard stops steaming. Refrigerate until very cold, at least 4 hours or overnight.
  • Transfer the custard to an ice cream maker (remove the vanilla pod) and freeze according to the manufacturer's instructions. Transfer to a container, cover and freeze at least 4 hours.

VANILLA ICE CREAM WITH MAPLE-WALNUT SAUCE



Vanilla Ice Cream with Maple-Walnut Sauce image

Categories     Dessert     Walnut     Vanilla     Winter     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

6 tablespoons pure maple syrup
1/8 teaspoon salt
1 quart vanilla ice cream
1/3 cup finely chopped walnuts

Steps:

  • Simmer maple syrup and salt in heavy medium saucepan over medium heat until slightly thickened, about 5 minutes (do not stir). Add 1/2 cup ice cream and whisk until smooth, about 1 minute. Stir in walnuts. (Can be made 4 hours ahead. Cover and chill. Rewarm over low heat, stirring often.) Scoop remaining ice cream into bowls. Spoon sauce over and serve.

MAPLE PRALINE ICE-CREAM SAUCE



Maple Praline Ice-Cream Sauce image

Categories     Sauce     Milk/Cream     Nut     Dessert     Kid-Friendly     Pecan     Birthday     Maple Syrup     Boil     Candy Thermometer     Gourmet     Small Plates

Yield Makes about 1 cup

Number Of Ingredients 7

1/2 cup Grade B maple syrup (or Grade A maple syrup flavored with 3 drops maple extract, or to taste)
1/4 cup firmly packed light brown sugar
1/8 teaspoon salt
1/2 cup heavy cream
1 tablespoon unsalted butter
1/2 cup pecans, chopped coarse and toasted lightly
Accompaniment: vanilla ice cream

Steps:

  • In a 2-quart heavy saucepan combine maple syrup, sugar, salt, and cream and cook mixture over moderately low heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved. Boil mixture over moderate heat, undisturbed, until thickened and a candy thermometer registers 220°F. Stir in butter and pecans, stirring until butter is melted, and cool sauce until warm. Sauce keeps, covered and chilled, 1 week. Serve sauce warm over ice cream.

CHOCOLATE MAPLE SAUCE ON MAPLE-WALNUT ICE CREAM



Chocolate Maple Sauce on Maple-Walnut Ice Cream image

Dress up ice cream with this over-the-top accessory.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

1/2 cup pure maple syrup
6 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
Pinch salt
1 pint maple-walnut ice cream

Steps:

  • In a medium saucepan, bring syrup to a boil. Remove from heat; add chocolate, butter, and salt. Whisk until smooth. (To store sauce, cover and refrigerate up to 2 weeks; warm in the microwave or on the stove over low heat.)
  • To serve, divide ice cream among four serving bowls; top with sauce.

Nutrition Facts : Calories 600 g, Fat 34 g, Fiber 2 g, Protein 7 g

MAPLE SPLURGE ICE CREAM SAUCE



Maple Splurge Ice Cream Sauce image

A diet breaker for sure! Serve with high quality vanilla or coffee ice cream. This topping is a real gourmet treat that is pourable right from the fridge. Created for RSC #10.

Provided by Pamela

Categories     Sauces

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/4 cup maple syrup
1/3 cup brown sugar
1/2 cup water
3 tablespoons butter
2 tablespoons Kahlua
1/2 cup heavy whipping cream, not whipped
1/2 teaspoon vanilla
1/3 cup pecans

Steps:

  • First, fill a glass with ice water and place close to stove.
  • Combine syrup, brown sugar, water, butter and Kahlua in a medium sauce pan and bring to a boil over medium high heat, stirring occasionally.
  • Turn down heat to medium and stir constantly for 6-7 minutes while mixture boils and until it begins to get thick.
  • Place a drop or two of the mixture into the cup of ice water and then pick it up with your fingers. It should be able to be shaped into a soft ball.
  • Remove from heat.
  • Cool slightly, about 5 minutes, and then whisk in the whip cream, vanilla, and pecans until they are well blended. For a thicker sauce use slightly less whipping cream.
  • Pour into a container, a glass jar is best, and refrigerate until serving, preferably overnight.
  • For a more boozy version, add Kahlua with the whip cream, vanilla, and pecans.

Nutrition Facts : Calories 260.7, Fat 17.5, SaturatedFat 8.6, Cholesterol 42.4, Sodium 55.3, Carbohydrate 24.2, Fiber 0.6, Sugar 21.9, Protein 1

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