Maple Walnut Ice Cream Recipes

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MAPLE-WALNUT ICE CREAM



Maple-Walnut Ice Cream image

With years of ice cream making to her credit, Patricia Rausch of Kearny, New Jersey came up with this refreshing treat. "My thick homemade fudge sauce makes an excellent topping for the ice cream, which has a hint of maple flavor."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1 quart ice cream (2 cups sauce).

Number Of Ingredients 14

1-1/2 cups half-and-half cream
3/4 cup sugar
2 cups heavy whipping cream
1 teaspoon walnut extract, optional
1/2 teaspoon vanilla extract
2 tablespoons maple syrup
1 cup chopped walnuts, toasted
HOT FUDGE SAUCE:
1 package (14 ounces) caramels
1/3 cup milk
1/2 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1/4 cup chopped walnuts, toasted
1 teaspoon vanilla extract

Steps:

  • In a small saucepan, heat half-and-half to 175°; stir in the sugar. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and extracts., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. During the last 5 minutes, add half of the syrup and walnuts. Refrigerate remaining mixture until ready to freeze; repeat the process, adding remaining syrup and walnuts. Transfer to a freezer container; freeze for 2-4 hours before serving., In a heavy saucepan over medium heat, melt caramels with milk. Stir in chocolate chips until melted. Stir in cream until blended. Remove from the heat. Stir in walnuts and vanilla. Serve warm over ice cream. Refrigerate leftover sauce.

Nutrition Facts : Calories 769 calories, Fat 51g fat (26g saturated fat), Cholesterol 129mg cholesterol, Sodium 179mg sodium, Carbohydrate 73g carbohydrate (64g sugars, Fiber 2g fiber), Protein 11g protein.

HOMEMADE MAPLE-WALNUT ICE CREAM



Homemade Maple-Walnut Ice Cream image

When my family has get-togethers, I frequently receive a request to make this scrumptious ice cream. The walnuts make a delicious complement to the maple flavor-Sandra McKenzie, Braham, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 quart.

Number Of Ingredients 6

1 cup whole milk
2 eggs, lightly beaten
1/2 cup honey
2 cups heavy whipping cream
1-1/2 teaspoons maple flavoring
1/2 cup chopped walnuts, toasted

Steps:

  • In a small saucepan, heat the milk to 175°. Combine eggs and honey. Whisk in a small amount of the hot mixture to the egg mixture. Return all to the pan, whisking constantly., Cook over low heat until mixture coats the back of a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and maple flavoring. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. For each batch, add some of the walnuts during the 5 minutes of processing. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

Nutrition Facts : Calories 358 calories, Fat 29g fat (15g saturated fat), Cholesterol 137mg cholesterol, Sodium 53mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

MAPLE WALNUT ICE CREAM



Maple Walnut Ice Cream image

This was always my father's favorite flavour of ice cream, and there is nothing tastier or better than fresh homemade icecream. This goes great with large wedges of apple walnut pie,a nd if you are feeling really decadent, butterscotch sauce poured over all.

Provided by MarieRynr

Categories     Frozen Desserts

Time 4h35m

Yield 1 1/2 Quarts, 8 serving(s)

Number Of Ingredients 6

1 cup grade b maple syrup
2 cups heavy cream
1 cup whole milk
1/4 teaspoon salt
2 large eggs
1/3 cup walnuts, toasted and chopped

Steps:

  • Boil syrup in a 2 quart heavy saucepan over moderately high heat until reduced to 3/4 cup, 5 to 10 minutes.
  • Stir in cream, milk and salt and bring to a boil over moderate heat.
  • Whisk eggs in a large bow, then add hot cream in a slow stream, whisking.
  • Transfer to a saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant read thermometer registers 170*F, 1 to 2 minutes (do not let boil!).
  • Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally.
  • Chill, covered, until cold, at least 3 hours.
  • Freeze custard in an ice-cream maker until soft frozen, then with motor running, add nuts.
  • Continue churning ice cream until frozen, then transfer to an airtight container and put in freezer to harden.

Nutrition Facts : Calories 378.9, Fat 27.5, SaturatedFat 15, Cholesterol 137.4, Sodium 128.7, Carbohydrate 30.8, Fiber 0.3, Sugar 25.9, Protein 4.5

MAPLE WALNUT ICE CREAM



Maple Walnut Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Dairy     Nut     Dessert     Kid-Friendly     Frozen Dessert     Walnut     Summer     Maple Syrup     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 1/2 quarts

Number Of Ingredients 9

1 cup Grade B maple syrup*
2 cups heavy cream
1 cup whole milk
1/4 teaspoon salt
2 large eggs
1/3 cup walnuts, toasted and chopped
*available at some specialty foods shops or ordered from The Baker's Catalogue (800-827-6836) or Dakin Farm (800-993-2546).
Special Equipment
an ice-cream maker

Steps:

  • Boil syrup in a 2-quart heavy saucepan over moderately high heat until reduced to 3/4 cup, 5 to 10 minutes. Stir in cream, milk, and salt and bring to a boil over moderate heat.
  • Whisk eggs in a large bowl, then add hot cream in a slow stream, whisking. Transfer to saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F, 1 to 2 minutes (do not let boil).
  • Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.
  • Freeze custard in ice-cream maker until soft-frozen, then, with motor running, add nuts. Continue churning ice cream until frozen, then transfer to an airtight container and put in freezer to harden.

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