Ingredients Jump to Instructions ↓

  1. 1-1/2 cups walnuts, chopped

  2. 1-1/2 cup milk

  3. 8 egg yolks

  4. 1 cup maple sugar

  5. 1-1/2 cups heavy cream, cold

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 250 degrees F. and toast the walnut pieces until they are lightly browned. Allow to cool.

  2. Heat the milk with 1/2 cup of walnuts in a heavy saucepan. When the milk is close to boiling, remove from the heat. Cover and let steep for 20 minutes. Strain and discard the walnut pieces.

  3. Whisk the egg yolks and maple sugar together. Add the warm milk gradually, stirring constantly, until all the milk is added. (Be sure milk is cool enough and do this very gradually because you do not want to cook the egg yolks in this process.)

  4. Return this mixture to the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon (170 to 175 degrees F.).

  5. Pour the heavy cream into a large bowl or container. Strain the custard into the cream. Mix well, then chill thoroughly.

  6. Freeze according to the directions of your ice cream machine . After the ice cream stiffens (about 1 to 2 minutes before it is done), fold in the remaining 1 cup of walnuts Yield: 8 servings Recipe Source: Randy Lewis Reprinted with permission.


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