Homemade Maple-Walnut Ice Cream Recipe

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Homemade Maple-Walnut Ice Cream Recipe

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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
Recommended: Maple Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Process: 20 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Process: 20 min. + freezing

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

Nutritional Facts

1/2 cup: 358 calories, 29g fat (15g saturated fat), 137mg cholesterol, 53mg sodium, 22g carbohydrate (19g sugars, 1g fiber), 5g protein.

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  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Maple-Walnut Ice Cream in Taste of Home Christmas Annual Annual 2010, p169

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