Sunday, September 2, 2012

maple walnut ice cream

Fall is here!
Not really yet but I get into my Autumn mode when September arrives.
Plus, this year, September marks the last month of pregnancy!
Let's celebrate with the best ice cream I've made to date!

ps-wet walnuts?  the best thing eva.  worth the trouble and, in fact, I'd make a double batch and just. eat. them.

Maple Walnut Ice Cream
adapted from David Lebovitz
1 1/2 cups whole milk
2 tablespoons sugar
1 1/2 cups heavy cream
5 large egg yolks
3/4 cup dark maple syrup (use good, good stuff.  My dad brought this local stuff back for me from Amish country.)
1/4 teaspoon coarse salt
1/4 teaspoon vanilla extract
Wet walnuts (recipe follows)

Warm milk and sugar in medium saucepan. Pour cream into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium-low heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Add the maple syrup, salt, and vanilla, and stir over ice bath until cool. Chill the mixture thoroughly in the refrigerator.
Freeze according to your ice cream maker’s instructions. During the last few minutes of churning, add the wet walnuts.

Wet Walnuts
1/2 cup, plus 1 tablespoon dark maple syrup
1 1/2 cup walnuts, toasted and very coarsely chopped
1/4 teaspoon coarse salt
Heat the maple syrup in a small skillet or saucepan until it just begins to come to a full boil. Stir in the walnuts and salt, and cook until the liquid comes to a full boil once more. Stir the nuts for 10 seconds, then remove them from the heat and let cool completely before using. The nuts will still be wet and sticky when cooled.

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