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 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
MAPLE CRUNCH ICE CREAM
A super-simple ice cream which goes gorgeously with warm puddings and cake
Provided by Jane Hornby
Categories Dessert
Time 4h10m
Number Of Ingredients 5
Steps:
- Stir the vanilla into the condensed milk in a large bowl. Lightly whip the cream until it just holds its shape, then fold into the condensed milk using a metal spoon. Spoon into a 1-litre freezer-proof container and freeze for about 3 hrs, until softly frozen. This mix won't crystallise at the edges like most ice creams.
- Working quickly, ruffle up the mix, pour over the syrup and the crushed caramels, then give another quick swirl. Freeze for another 4 hrs or ideally overnight until firm. Will freeze for up to 1 month.
Nutrition Facts : Calories 487 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 25 grams sugar, Protein 4 grams protein, Sodium 0.14 milligram of sodium
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
BLACK WALNUT ICE CREAM
How to make the best homemade Maple Black Walnut Ice Cream. Our easy frozen dessert recipe features maple syrup and chopped roasted nuts.
Provided by Andrew Dobson
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- In a small pot, simmer cream, milk, sugar, 1/4 cup maple syrup and salt, about 5 minutes. Remove pot from heat.
- In a separate bowl, whisk yolks and vanilla extract. Whisking constantly, slowly whisk 1/3 of the hot cream into the yolks, then, whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and cook until mixture is thick enough to coat the back of a spoon.
- Cool mixture at room temperature. Cover with plastic wrap and chill for at least 4 hours or overnight.
- Churn cooled base in an ice cream machine according to manufacturer's directions.
- Scoop finished ice cream into a freezer-safe bowl and garnish with chopped walnuts and drizzle 2 tablespoons maple syrup.
- Serve Black Walnut Ice Cream directly from the bowl as soft serve, or store in the freezer until ready to eat.
- Make a delicious Black Walnut Ice Cream Sundae by serving scoops with Banana Walnut Muffins and caramel sauce.
Nutrition Facts : Calories 236 kcal, Carbohydrate 18.5 g, Protein 5.2 g, Fat 16.5 g, SaturatedFat 6.4 g, Cholesterol 155 mg, Sodium 55 mg, Fiber 0.6 g, Sugar 16.3 g, ServingSize 1 serving
MAPLE CREAM BERRIES AND WALNUT ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine maple syrup, cinnamon stick, nutmeg and cream in a small pot, bring to a bubble, reduce heat to low and simmer for 20 minutes. Remove from heat and combine with berries.
- Serve warm berries in small bowls topped with scoops of ice cream.
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
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.
More about "maple walnut ice cream food"
BEGINNER ICE CREAM RECIPE | POPSUGAR FOOD
From popsugar.com
3.5/5 (25)Category Desserts, Ice CreamCuisine North AmericanTotal Time 50 mins
- Toast walnuts: Cook walnuts in a skillet at medium-high heat for 3-5 minutes, stirring frequently.
- Make ice cream: In a large saucepan over medium heat, bring the maple syrup just to a boil. Reduce the heat to low and simmer to thicken for 5 minutes. Take the pan off the heat and whisk in the cream, milk, and salt. Transfer the mixture to a bowl to cool to room temperature, then chill until quite cold, at least 1 hour and up to 2 days.
- Freeze ice cream: Freeze the mixture in an ice-cream maker according to manufacturer's directions. When the ice cream is almost at the desired consistency, stir in the nuts and continue freezing for another 5 minutes. Transfer the ice cream to an airtight container and store in the freezer.
MAPLE WALNUT ICE CREAM RECIPE - POPSUGAR FOOD
From popsugar.com
3.5/5 (25)Category Ice Cream, DessertsCuisine North AmericanTotal Time 50 mins
- Toast walnuts: Cook walnuts in a skillet at medium-high heat for 3-5 minutes, stirring frequently.
- Make ice cream: In a large saucepan over medium heat, bring the maple syrup just to a boil. Reduce the heat to low and simmer to thicken for 5 minutes. Take the pan off the heat and whisk in the cream, milk, and salt. Transfer the mixture to a bowl to cool to room temperature, then chill until quite cold, at least 1 hour and up to 2 days.
- Freeze ice cream: Freeze the mixture in an ice-cream maker according to manufacturer's directions. When the ice cream is almost at the desired consistency, stir in the nuts and continue freezing for another 5 minutes. Transfer the ice cream to an airtight container and store in the freezer.
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MAPLE WALNUT ICE CREAM - HOUSE OF NASH EATS
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- Toast the walnuts by placing them on a baking sheet in a 325 degree F over for 10-12 minutes or in a dry skillet over medium heat for 5 minutes while stirring constantly. Cool and roughly chop.
- Pour the maple syrup into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook for 8-10 minutes until reduced to about 1/2 cup.
- Whisk egg yolks in a medium bowl. Once small bubbles start to form around the edges of the pan with the hot milk mixture, remove 1 cup of the hot liquid and gradually whisk it into the egg yolks to temper the eggs.
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