Maple Walnut Sundae Sauce Food

WALNUT DESSERT SAUCE

Steps:

• In a heavy saucepan, combine the corn syrup, maple syrup, sugar and water; bring to a boil, stirring constantly. Stir in walnuts. , Reduce heat; simmer, uncovered, for 25 minutes. Serve over ice cream or pound cake. Store in the refrigerator.

MAPLE-WALNUT SAUCE

Steps:

• 1 Combine the maple syrup, honey, cinnamon, allspice, salt and butter in a heavy saucepan over low heat
• 2 Cook for 10 minutes, whisking occasionally; the butter should be completely melted
• 3 Remove from the heat
• 4 At this point, if you plan to serve the sauce on another day, do not stir in the nuts and vanilla extract
• 5 Cool and refrigerate
• 6 When ready to use, reheat the sauce over low heat
• 7 Remove from the heat, then stir in the chopped walnuts and vanilla extract
• 8 Serve warm

VANILLA ICE CREAM WITH MAPLE-WALNUT SAUCE

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-NUT ICE CREAM SUNDAE

Steps:

• Mix all together in bowl with mixer or in blender.
• Add to ice cream maker and churn 20 to 30 minutes.
• Chill in freezer after churning if needed.
• Scoop and top with maple-nut syrup (recipe below).
• Combine agave nectar, maple syrup, and water in sauce pan.
• Bring to a boil slowly, stirring occasionally.
• Reduce heat and simmer until syrup thickens, about 15 minutes.
• Stir in walnuts; simmer about 5 minutes more. Mixture will thicken upon standing.
• Cool enough to serve warm (but not hot) over ice cream or refrigerate and serve later.

NEW ENGLAND MAPLE WALNUT SUNDAE SAUCE

Steps:

• In a 2-qt heavy saucepan combine maple syrup, sugar, salt and cream and cook mix over moderately-low heat, stirring and washing down any sugar till all is dissolved. Boil mix over moderate heat, undisturbed, till thickened and a candy thermometer registers 220 degrees. Stir in butter and pecans, stirring till butter is melted, and cold sauce till hot. Sauce keeps, covered and chilled, 1 week. Serve sauce hot over ice cream. Accompaniment; vanilla ice-cream and whipped cream. This recipe yields 1 c.. Yield: 1 c.

ICE CREAM SUNDAES WITH MAPLE BUTTER RUM SAUCE AND WALNUTS

Steps:

• In a small heavy-bottomed pot, over medium-low heat, stir together 1/2 cup of the maple syrup, the brown sugar, cream, butter, rum and salt. Cook, stirring constantly and scraping the sides and the bottom of the pan, until the sauce is thick and coats the back of the spoon, about 10 minutes. Pour into a heat-proof container and let cool a bit before making the sundaes.
• In a small bowl, combine the remaining maple syrup with the nuts. Scoop the ice cream into dishes. Top with the warm sauce and maple nuts. Grate some of the chocolate over the top and serve with a dollop of crème fraîche and more chocolate shavings if you like.

MAPLE WALNUT SUNDAE SAUCE

Steps:

• Combine the toasted walnuts and the maple syrup. Heat if desired.
• Spoon over icecream or frozen yoghurt.

MAPLE WALNUT ICE CREAM SAUCE

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.

MAPLE-WALNUT SAUCE

Steps:

• In a small saucepan, combine pure maple syrup and chopped walnuts. Heat over medium, about 2 minutes.

MAPLE-WALNUT TOPPING

Steps:

• Preheat oven to 350 degrees. Spread 1/2 cup broken walnut pieces on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Mix in a small bowl with 1/4 cup pure maple syrup.

BUTTERSCOTCH SAUCE

Steps:

• In medium saucepan, combine brown sugar, corn syrup, butter, and salt over medium heat.
• Bring to a boil and cook, stirring occasionally, 5 minutes or until thick. Stir in heavy cream and boil 2 minutes, or until well combined.

BLACK WALNUT ICE CREAM

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.

ROASTED SWEET POTATO CHEESECAKE WITH MAPLE WALNUT CARAMEL SAUCE

Steps:

• To Unmold the Cheesecake From a Traditional Cake Pan : Loosen the sides of the cheesecake from the pan with a thin knife or offset spatula. Stand the cake in a few inches of scalding hot water until the pan feels warm (a roasting pan works well for this). Drape the cake in plastic wrap to protect its surface and then invert onto a large, flat plate. Lift the pan to pull it away. It should slide free without any resistance; if not, continue standing in hot water a few minutes more. After removing the pan, peel the parchment from the crust, and re-invert the cheesecake onto a serving plate. Cover with plastic and refrigerate until needed, up to 10 days.

HOMEMADE WET WALNUT SAUCE FOR ICE CREAM RECIPE

Steps:

• Combine the corn syrup, maple syrup, water, sugar, and ground and fresh ginger in a nonreactive saucepan. Bring to a simmer over medium heat, stirring once or twice. Allow to cook for 2 to 3 minutes and remove from heat. Let the mixture cool to room temperature.
• Strain the mixture through a fine-mesh strainer pressing on the ginger to extract as much liquid as possible. Discard the ginger. Add the lemon juice to the sauce. Stir in the walnuts.

NEW ENGLAND CRANBERRY MAPLE WALNUT SUNDAES

Steps:

• In a saucepan, simmer maple syrup 5 minutes and stir in cranberries and walnuts. Remove pan from heat and let sauce cool. Scoop ice cream into 4 sundae dishes and spoon sauce over it.