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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."

8 ServingsPrep: 20 min. Process: 20 mn./batch + freezing

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

2 of 2

Maple-Walnut Ice Cream (continued)

Directions (continued)

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).

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.