- Maple Syrup, Pure Grade A (I used Kirkland Brand) 1 cup
- Heavy Cream 2 cups
- Whole Milk 1 cup
- Kosher Salt large pinch
- Walnuts, toasted and chopped 1/2 cup
- Pure Vanilla 1 tsp.
I attempted to make an apple pie for Thanksgiving this year. I had never made homemade pie crust before. I’ve always been told my Grandma was a really good pie crust maker, so I had hoped that the skill has been passed on to me. I felt like I needed to really make the pie extra special so I made homemade Maple Walnut ice cream to go on top! I Google searched recipes for inspiration. I found some that called for maple flavoring, some that had egg yolks or whole eggs in the custard, but I wanted mine to be made with pure maple syrup and no eggs, so I created my own recipe. I hope you give this simple recipe a try, it’s delicious!
1. Boil syrup in a 2 quart heavy saucepan over moderately high heat until reduced to about 3/4 cup, 5 to 10 minutes. Be sure to stir occasionally, making sure not to let it boil over or burn.
2. Carefully stir in cream, milk and salt. Bring to a boil over moderate heat. Let mixture simmer for about 5-10 minutes, until it thickens, stirring occasionally.
3. Cool mixture slightly, mix in vanilla, then transfer to a large bowl with a spout.
4. Chill in fridge, covered, until cold, and least 3 hours or up to 2 days.
5. Freeze custard in an ice cream maker until soft frozen, then with motor running, add nuts.
6. Continue churning ice cream until frozen, then transfer to an airtight container and put in freezer to harden.
Toasting Tip-I found the easiest way to toast the walnuts is to use your toaster oven. I set the oven on the toast setting for the least amount of time possible, on a tray on the middle rack. I’m less likely to burn them and I can always add a minute or two to the cook time if I want them more toasted. In the past I’ve used a skillet or my regular oven to toast nuts, and I always seem to burn them no matter how closely I pay attention.