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Maple Walnut Ice Cream

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 1 cup Grade B maple syrup *
  
• 2 cups heavy cream
  
• 1 cup whole milk
  
• 1/4 tsp salt
  
• 2 large eggs
  
• 1/3 cup walnuts, toasted and chopped
  






Instructions



1. Boil syrup in a 2-quart heavy saucepan over moderately high heat until reduced to 3/4 cup, 5 to 10 minutes.
   
   
2. Stir cream, milk and salt into syrup and bring t oa boil over moderate heat.
   
   
3. Meanwhile, whisk eggs in a large metal bowl. Add hot cream mixture in a slow stream, whisking constantly, then pour into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170 to 175 degrees on thermometer, 1 to 2 minutes; do not let boil.
   
   
4. Pour custard through a fine-mesh sieve into cleaned metal bowl. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold -- at least 3 hours.
   
   
5. Freeze custard in ice cream maker until soft-frozen. With motor running, add nuts, and continue churning ice cream until frozen. Transfer to an airtight container and put in freezer to harden.
   
   Makes about 1½ quarts.
   
   






Final Comments


* To get the full impact of maple flavor, seek out Grade B syrup, which is less refined and far more powerful than the easier-to-find Grade A. (Don't even think about making this with pancake syrup.)