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
LOW-FAT MAPLE-WALNUT ICE MILK
I found this on another recipe site. I believe this chef is also a Zaar chef----- "Shared by: Dancer 3 Points Per Serving Hi Everyone, I made this last night and its wonderful. You don't need and icecream maker for this. I used the hand mixer for a good 5 minutes. DHTB loved it and thought it was fattening *looking innocent* I never told him it was low-fat. ooops."
Provided by Kirste
Categories Frozen Desserts
Time 14h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 4 ingredients in a bowl; beat at medium speed of an electric mixer until well blended.
- Pour into the freezer can or a 2-quart hand-turned or electric freezer; (I used a large coffee can) let freeze for 1 1/2 hours.
- Remove from freezer; stir in walnuts.
- Put back in freezer for at least 12 hours.
Nutrition Facts : Calories 140.2, Fat 3.9, SaturatedFat 0.6, Cholesterol 2.5, Sodium 59, Carbohydrate 22.7, Fiber 0.3, Sugar 20.2, Protein 4.6
TAHITIAN VANILLA ICE MILK
Make and share this Tahitian Vanilla Ice Milk recipe from Food.com.
Provided by KLHquilts
Categories Frozen Desserts
Time 13h
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Split and scrape vanilla bean: On cutting board, slit the bean lengthwise. Scrape down the length of the bean to scoop out all the seeds. Place the seeds in a little mound on the cutting board. Add a teaspoon of granulated sugar; work the sugar and seeds together with the tip of your middle finger, until sugar and seeds are totally mixed and seeds don't stick together anymore.
- Place vanilla bean and seeds, sugar, and milk in a saucepan. Stir occasionally until the mixture just starts to come to a boil. Cover; remove from heat and let stand 30 minutes.
- Remove vanilla bean and scrape it between your thumb and forefinger to get every bit of seed and pulp out of it. Discard pod.
- Cool overnight. Add to ice cream freezer and freeze according to manufacturer's directions.
Nutrition Facts :
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
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
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.
LOW-FAT MAPLE CINNAMON MUFFINS
Make and share this Low-Fat Maple Cinnamon Muffins recipe from Food.com.
Provided by Kelsey
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 400F, and grease muffin cups.
- Mix all dry ingredients, set aside.
- Beat egg, and mix with all wet ingredients.
- Make a well in dry ingredients, and add wet ingredients all at once.
- Mix JUST UNTIL COMBINED. Any more and the muffins will be tough.
- Fill muffin cups about 2/3 full. Top with chopped pecans and brown sugar.
- Bake 18-20 minutes, depending on size. Drizzle with maple syrup and enjoy!
- NOTE : 1 3/4 cups flour may be better than 2 cups (for the 'toughness') -- so you may want to try that!
Nutrition Facts : Calories 109.1, Fat 1.4, SaturatedFat 0.6, Cholesterol 18.4, Sodium 205.9, Carbohydrate 20.6, Fiber 0.7, Sugar 2.1, Protein 3.4
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