Maple-Walnut Ice Cream Recipe

Maple-Walnut Ice Cream Recipe photo by Taste of Home

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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."

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Maple-Walnut Ice Cream Recipe

Prep: 20 min. Process: 20 mn./batch + freezing

Yield: 8 Servings

20 20 40

Ingredients

1-1/2 cups half-and-half cream
3/4 cup sugar
2 cups heavy whipping cream
1 teaspoon walnut extract, optional
1/2 teaspoon vanilla extract
2 tablespoons maple syrup
1 cup chopped walnuts, toasted
HOT FUDGE SAUCE:
1 package (14 ounces) caramels
1/3 cup milk
1/2 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1/4 cup chopped walnuts, toasted
1 teaspoon vanilla extract

Directions

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. Yield: 1 quart ice cream (2 cups sauce).

Nutritional Facts 1 serving (1/2 cup) equals 769 calories, 51 g fat (26 g saturated fat), 129 mg cholesterol, 179 mg sodium, 73 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Maple-Walnut Ice Cream in Taste of Home August/September 2007, p24