No Cook Homemade Maple Nut Ice Cream Recipes

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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

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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