No Cook Homemade Maple Nut Ice Cream Food

NO-COOK HOMEMADE MAPLE NUT ICE CREAM

Steps:

• Combine sweetened condensed milk, whole milk, evaporated milk, heavy cream, maple flavoring, and sugar in a large bowl. Stir thoroughly, being careful to avoid creating a bubbly foam.
• Chill milk mixture in the refrigerator for 30 minutes.
• Pour chilled mixture into an ice cream maker and freeze according to manufacturer's instructions, about 30 minutes.
• Spoon ice cream into an airtight container; fold in chopped walnuts. Cover with plastic wrap and seal with lid. Freeze until solid, at least 2 hours.

HOMEMADE MAPLE-WALNUT ICE CREAM

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.

MAPLE WALNUT ICE CREAM

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.

MAPLE WALNUT ICE CREAM

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.

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.

BACON MAPLE ICE CREAM

Steps:

• Bacon:.
• Pre Heat oven to 400°F.
• mix the 1 tablespoon of syrup and the 1/4 cup brown sugar to form a paste.
• Lay the bacon out on a cooling rack on a lined sheet pan (lining the sheet pan will save you some nasty clean up.
• Spread the paste on one side of the bacon and then bake for 10 minutes.
• Pull out bacon and turn each slice over. Spread the paste the other side of the bacon and out back in the oven for another 10 minutes.
• Pull bacon out and turn it over again, then bake for another 5-10 minutes, or until bacon is evenly glazed.
• Cool completely and then chop into small pieces.
• Maple Ice Cream:.
• Combine all the ice cream ingredients except the bacon in a medium sauce pan and heat to 170°F.
• Cool completely before adding to your ice ream maker.
• Follow you ice cream makers directions, but the basics are
• make sure you machine has been in the freezer for 24 hours and that the mixture is chilled completely.
• add the mixture to the machine while it's running.
• wait until the ice cream is at a soft serve consistancy before adding the bacon pieces.
• Put the ice cream in an airtight container and put in the freezer for a few hours before enjoying.