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
VANILLA ICE CREAM
Steps:
- Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
- Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
WALNUT DESSERT SAUCE
"We have two walnut trees in our front yard, so I always have plenty of nuts for this sweet sauce," relates Susan Zeidler of Lancaster, Pennsylvania. "It's one of my son's favorites."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 cups.
Number Of Ingredients 6
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.
Nutrition Facts :
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 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-WALNUT SAUCE
Generously punctuated with toasted walnuts, spoonfuls of this sauce are delicious paired with dips of vanilla ice cream.
Provided by From cookbook author Lisa Yockelson
Yield 1
Number Of Ingredients 8
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
Nutrition Facts : Calories 70 calories, Fat 3 g, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 8 g
VANILLA ICE CREAM SAUCE
This vanilla sauce is a little different from the usual as it contains vanilla ice cream. Serve it over fresh fruit, bread pudding, banana fritters, pancakes, stewed fruit (for example, apples, pears), English Summer Pudding, steamed puddings, warm strudels, fruit pies or tarts, warm soufflés, warm cranberry cake, the list goes on. The recipe contains creme de cacao, but you can choose whatever liqueur is compatible with what you are serving, for example, Grand Marnier, brandy, Kahlua, tia maria, rum, amaretto (almond/apricot flavour), lemoncello, cranberry liqueur, Chambord (raspberry flavor dominates), and frangelico. If you prefer not to use alcohol, add a little vanilla extract or nutmeg to taste. Serve warm or at room temperature. Not suitable to freeze.
Provided by Daydream
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt ice-cream gently in a medium saucepan over low heat.
- Blend cornstarch and water together, and whisk into the melted ice cream, until mixture boils and thickens.
- Transfer the mixture to a large bowl, cool.
- Whisk in the liqueur and half the cream, then fold in the remaining cream.
- Can be re-warmed, gently, in the microwave.
Nutrition Facts : Calories 316.9, Fat 29.6, SaturatedFat 18.4, Cholesterol 110.9, Sodium 55.4, Carbohydrate 11.7, Fiber 0.3, Sugar 7.7, Protein 2.7
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.
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NO-CHURN MAPLE WALNUT ICE CREAM - NZ HERALD
From nzherald.co.nz
Servings 2Estimated Reading Time 5 mins
- To make salted caramel maple sauce, combine all ingredients in a small pot and stir over a medium heat until sugar has dissolved. Boil until slightly reduced and a rich brown colour (about 5 minutes). Serve warm, or allow to cool then store in a sealed jar in the fridge until needed. Shake or stir before using if it separates out a little on cooling.
- To make maple-glazed walnuts, preheat oven to 180°C fanbake and line an oven tray with baking paper. Toss walnuts in maple syrup or honey to coat, then spread out in a single layer on prepared tray. Bake until syrup or honey has set and the nuts are crunchy (10-12 minutes)
- To make the ice cream, beat together cream, condensed milk and maple syrup or honey until smooth and thick. Fold in most of the maple-glazed walnuts. Transfer to a 2-litre capacity container and top with remaining maple-glazed walnuts. Cover and freeze for at least 4 hours until firm. It will keep for up to a month in the freezer.
MAPLE-WALNUT ICE CREAM - BROWN EYED BAKER
From browneyedbaker.com
4.4/5 (9)Total Time 12 hrs 40 minsCategory DessertCalories 4074 per serving
- Make the Ice Cream Custard: In a medium saucepan over medium-low heat, warm the milk and sugar, stirring occasionally, until the sugar has dissolved. Meanwhile, pour the heavy cream into a large bowl and set a mesh strainer on top.
- In a medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Then, pour the mixture back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, making sure to scrape the sides and bottom of the pan occasionally. Keep stirring until the mixture thickens and coats the back of the spatula (if you're using an instant-read digital thermometer, the mixture should be between 170 and 175 degrees F). Pour the custard through the mesh strainer and stir it into the cream. Add the maple syrup, vanilla extract and salt; stir to combine. Allow the mixture to cool to room temperature, stirring occasionally (you can speed up the process by placing the bowl in an ice bath), then cover and refrigerate for at least 8 hours, or overnight.
- Make the Maple-Glazed Walnuts: Heat the maple syrup in a small skillet or saucepan over medium-high heat until it just begins to come to a full boil. Add the walnuts, stir to coat them, then allow the mixture to cook until it again comes to a full boil. Once it reaches a full boil, stir for 10 seconds, then remove the pan from the heat and allow to cool completely (the walnuts will still feel wet and sticky when cool).
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- In a medium saucepan, whisk together milk, sugar, egg yolks, and salt. Place pan over medium-high heat and whisk until mixture reaches a simmer. Reduce heat to medium and whisk for 5 minutes or until mixture begins to thicken. Strain mixture through a wire-mesh strainer into a large bowl, then whisk in half-and- half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours. Pour mixture into an ice-cream maker; process according to manufacturer instructions. Chocolate Ice-Cream: After straining mixture in step 1, add 1 cup semisweet chocolate chips and stir until melted and fully incorporated. Continue with recipe.
- Mint Chocolate Chip Ice-Cream: In step 1, substitute 1 teaspoon peppermint extract for 1 teaspoon vanilla. Once ice cream's made, stir in 2 cups mini chocolate chips.
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