MAPLE-WALNUT ICE CREAM
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
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.
VANILLA ICE CREAM WITH MAPLE-WALNUT SAUCE
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
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
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
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
CHOCOLATE MAPLE SAUCE ON MAPLE-WALNUT ICE CREAM
Dress up ice cream with this over-the-top accessory.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
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 WALNUT ICE CREAM SAUCE
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
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 ICE CREAM WITH MAPLE WALNUT SAUCE
Make and share this Vanilla Ice Cream With Maple Walnut Sauce recipe from Food.com.
Provided by Abby Girl
Categories Frozen Desserts
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Simmer the maple syrup and salt in 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 make 4 hours ahead. Cover and chill. Rewarm over low heat, stirring often.
Nutrition Facts : Calories 210.1, Fat 11.6, SaturatedFat 2.1, Cholesterol 7.9, Sodium 90.1, Carbohydrate 26.4, Fiber 1.1, Sugar 22.1, Protein 2.9
CANADIAN MAPLE WALNUT ICE CREAM
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
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
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
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-COCONUT ICE CREAM
This easy coconut ice cream recipe is dairy free and can be prepared with or without an ice cream maker. Use any toppings you like, such as shredded coconut, fruit, chocolate sauce, or nuts.
Provided by Cool Runnings Foods
Categories Ice Cream
Time 6h25m
Yield 6
Number Of Ingredients 4
Steps:
- Combine coconut milk, maple syrup, vanilla extract, and salt in a blender; blend until smooth. Taste and adjust sweetness if necessary.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 6 hours.
Nutrition Facts : Calories 165 calories, Carbohydrate 10.7 g, Fat 14 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 12.4 g, Sodium 35.6 mg, Sugar 7.9 g
MAPLE SAUCE
This maple sauce is served over Jane's Deluxe gingerbread cake. Jane is the owner of a restaurant, Jane's On The Common,in Halifax, Nova Scotia. I like this sauce served over an old-fashioned cottage pudding or ice cream. Recipe adapted by the Chatelaine Test Kitchen.
Provided by Elly in Canada
Categories Sauces
Time 15m
Yield 2 cups, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a medium saucepan over low heat.
- In a medium bowl, whisk eggs. While constantly whisking, slowly drizzle in melted butter.
- Whisk in icing sugar until smooth, then maple syrup and rum.
- Pour back into saucepan and set over medium heat. Stir often, just until mixture starts to bubble.
- Immediately pour into a small pitcher.
- Serve over squares of gingerbread.
- Sauce will keep well, covered and refrigerated, up to 3 days.
- Reheat in a low microwave until warm.
Nutrition Facts : Calories 348.2, Fat 18.6, SaturatedFat 11.3, Cholesterol 98.6, Sodium 22, Carbohydrate 43.5, Sugar 41.5, Protein 1.8
HOMEMADE MAPLE-WALNUT ICE CREAM
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
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 CREAM
We vacation often in Vermont and always come home with some real maple syrup. This dessert is a terrific way to use the syrup, all the time reminding us of the wonderful time we had on vacation.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, heat syrup and 1-3/4 cups milk over medium heat until bubbles form around side of saucepan. Combine the cornstarch, salt and remaining milk until smooth; gradually add to the syrup mixture. , Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Pour into serving dishes. Sprinkle with walnuts; cool.
Nutrition Facts :
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