Maple Walnut Ice Cream Sundae Recipes

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ICE CREAM SUNDAES WITH MAPLE BUTTER RUM SAUCE AND WALNUTS



Ice Cream Sundaes With Maple Butter Rum Sauce and Walnuts image

A delectable concoction of maple syrup, butter, rum and walnuts takes an everyday ice cream sundae to a whole new level. Let the syrup cool a bit before assembling the sundaes, or you'll end up with a soupy mess. But who's to say that's a bad thing?

Provided by Melissa Clark

Categories     quick, ice creams and sorbets, dessert

Time 15m

Yield 4 servings

Number Of Ingredients 10

1/2 cup plus 2 tablespoons maple syrup, preferably grade B
1/2 cup light brown sugar
1/2 cup heavy cream
1/4 cup (4 tablespoons) unsalted butter
1 tablespoon dark rum
1/4 teaspoon salt
1/3 cup toasted walnuts
1 pint maple, ginger, vanilla chocolate chip or other ice cream
Extra-bitter chocolate, for serving
Crème fraîche, lightly whipped optional

Steps:

  • In a small heavy-bottomed pot, over medium-low heat, stir together 1/2 cup of the maple syrup, the brown sugar, cream, butter, rum and salt. Cook, stirring constantly and scraping the sides and the bottom of the pan, until the sauce is thick and coats the back of the spoon, about 10 minutes. Pour into a heat-proof container and let cool a bit before making the sundaes.
  • In a small bowl, combine the remaining maple syrup with the nuts. Scoop the ice cream into dishes. Top with the warm sauce and maple nuts. Grate some of the chocolate over the top and serve with a dollop of crème fraîche and more chocolate shavings if you like.

Nutrition Facts : @context http, Calories 987, UnsaturatedFat 8 grams, Carbohydrate 129 grams, Fat 50 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 245 milligrams, Sugar 118 grams, TransFat 1 gram

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 WALNUT ICE CREAM



Maple Walnut Ice Cream image

A Canadian favorite! This sweet ice cream actually stays soft even after a week.

Provided by Kim Tymecki

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 4h5m

Yield 8

Number Of Ingredients 12

1 ½ cups heavy whipping cream
5 egg yolks
1 ½ cups milk
2 tablespoons white sugar
1 tablespoon corn syrup
¾ cup maple syrup
⅛ teaspoon coarse salt
¼ teaspoon vanilla extract
1 ½ cups walnut halves
½ cup maple syrup
1 tablespoon maple syrup
1 pinch salt

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.

Nutrition Facts : Calories 487.1 calories, Carbohydrate 46.1 g, Cholesterol 192.8 mg, Fat 32.5 g, Fiber 1.3 g, Protein 6.9 g, SaturatedFat 13 g, Sodium 77.3 mg, Sugar 37.3 g

CANADIAN MAPLE WALNUT ICE CREAM



Canadian Maple Walnut Ice Cream image

Posted for ZWT II - Canada as taken from Epicurean.com. Cooking the pure maple syrup to soft-ball stage concentrates its woodsy rich flavor, and I use the Amber Maple Syrup which only intensifies this wonderful taste treat.

Provided by Chabear01

Categories     Frozen Desserts

Time 1h5m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 5

1 cup pure maple syrup, I use the Amber
3 egg yolks
2 cups light cream
3/4 cup walnuts, coarsely chopped
1 tablespoon maple liqueur or 1 tablespoon maple extract

Steps:

  • In deep heavy saucepan, bring maple syrup to boil and cook over medium-high heat, without stirring, until syrup reaches soft-ball stage (234F on candy thermometer), about 10 minutes.
  • In large bowl and using electric mixer, beat egg yolks; gradually pour in hot syrup, beating constantly at medium speed. Increase speed to high and beat for 5 to 10 minutes longer or until mixture is cool. Blend in cream, walnuts and maple liqueur. Cover and refrigerate until thoroughly chilled.
  • Freeze in ice-cream maker following manufacturer's instructions.

Nutrition Facts : Calories 624.5, Fat 40.7, SaturatedFat 16.9, Cholesterol 220.8, Sodium 61.2, Carbohydrate 61.8, Fiber 1.5, Sugar 48.7, Protein 8.4

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

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

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