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Maple-Walnut Ice Cream Recipe

When my family has get-togethers, I frequently receive a request to make this scrumptious ice cream. The walnuts make a delicious complement to the maple flavor—Sandra McKenzie, Braham, Minnesota

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Maple-Walnut Ice Cream Recipe

Prep: 20 min. + chilling Process: 20 min. + freezing

Yield: 8 Servings

20 20 40

Ingredients

1 cup whole milk
2 eggs, lightly beaten
1/2 cup honey
2 cups heavy whipping cream
1-1/2 teaspoons maple flavoring
1/2 cup chopped walnuts, toasted

Directions

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 and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and maple flavoring. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. During the last 5 minutes of processing, add walnuts. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1 quart.

Nutritional Facts 1/2 cup equals 358 calories, 29 g fat (15 g saturated fat), 137 mg cholesterol, 53 mg sodium, 22 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Maple-Walnut Ice Cream in Taste of Home Christmas Annual Annual 2010, p169

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.