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Chudda's Cuisine/Lounge
Dec 02, 2015
8 Comments

MAPLE WALNUT ICE CREAM

This rich maple walnut ice cream was our choice to go along with one of the best airy, earthy pumpkin soufflés we have ever had. The pure maple syrup used to make this homemade ice cream was the perfect topping for the soufflé.

MAPLE-WALNUT-ICE-CREAM-1

There are so many ways to mix maple into savory and sweet foods and one of the things that I have wanted to make for a long time was maple walnut ice cream. The mix of the salty from the walnuts with the sweet of the maple gives a lightness and refreshing  taste to the ice cream that is filled with the flavors and smells of fall and we love this combination.

I saw this “Top ten Kitchen Gadgets I bet You Don’t Have Yet”  online. Some of these I’m really interested in having like the  avocado slice peeler skinner, the chicken leg roaster and the silicone egg poachers, others, not so much.

I read this article “stop throwing Terrible Holiday Parties” and I loved it so much!! Here is a little piece of it: “…So throw a party, motherfuckers. A real fucking party. Throw an actual goddamn party for a change, you lazy chickenshits, one that doesn’t feel like an extended wait on an especially awkward, pine-scented subway platform. Is it really so hard?…”

MAPLE WALNUTS ICE CREAM
 
Ingredients
  • For the custard
  • 1½ c. whole milk
  • 2 T. granulated sugar
  • 1½ c. heavy cream
  • 5 egg yolks
  • ¾ c. maple syrup
  • ¼ tsp. vanilla extract
  • pinch of kosher salt
  • For the Maple-Glazed Walnuts
  • ½ c. maple syrup
  • 1½ c. walnuts, toasted and coarsely chopped
  • pinch of kosher salt
Instructions
  1. For the custard
  2. In a medium saucepan over mediium-low heat warm the milk and sugar, stirring until the sugar has dissolved.
  3. Meanwhile, pour the heavy cream into a large bowl and set a mesh strainer on top.
  4. In a medium bowl, whisk together the egg yolks.
  5. Slowly pour the warm milk mixture into the egg yolks, whisking constantly.
  6. Then pour the mixture back into the saucepan.
  7. Stir the mixture constantly over medium heat with a heatproof spatula, making sure to scrape the sides and bottom of the pan occasionally.
  8. Keep stirring until the mixture thickens and coats the back of the spatula.
  9. Pour the custard through the mesh strainer and stir it into the cream.
  10. Add the maple syrup, vanilla extract and salt.
  11. Stir to combine.
  12. Allow the mixture to cool to room temperature, then cover and refrigerate overnight.
  13. For the maple glazed walnuts
  14. Heat the maple syrup in a small skillet or saucepan over medium-high heat until it just begins to come to a full boil.
  15. Add the walnuts, stir to coat them, then allow the mixture to cook until it again comes to a full boil. Once it reaches a full boil, stir for 10 seconds, then remove the pan from the heat and allow to cool completely.
  16. When ready to churn the ice cream freeze the custard mixture in an ice cream maker according to the manufacturer's directions.
  17. Add the maple-glazed walnuts during the last few minutes of churning.
  18. Transfer to a freezer safe container and store in freezer.

MAPLE-WALNUT-ICE-CREAMMAPLE-WALNUT-ICE-CREAMBeijos and Tchau!

Ludmilla Ramos and Marilyn Chudda
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8 comentários
  1. Katarzyna - 02/12/2015 - 13h07

    You got me at the walnuts! They’re my absolute favourite nuts and I love everything that includes them 🙂 This ice cream must be delicious!

  2. Julia - 02/12/2015 - 13h35

    This looks absolutely amazing I”ll definitely have to try this recipe!

    ♡ Julia | lifeofjules.com

  3. Hayli - 02/12/2015 - 14h50

    OMG this sounds so so so so good

  4. Ashley - 02/12/2015 - 16h32

    This looks so yummy! XO

  5. Abby - 02/12/2015 - 17h24

    This is one of my favorite flavors, ever! This is one that my grandma makes occasionally and it’s always such a treat. I’ll definitely have to try your recipe 🙂 Thanks for sharing.

    Abby // thefabblog.com

  6. Marlynn @ UrbanBlissLife - 02/12/2015 - 21h50

    Beautiful ice cream! Love the flavor combo. I’m dairy-free and my husband is allergic to walnuts, so I am SO sad that we won’t be able to make this for ourselves, but I often cook for a crowd and this recipe I am sure would be a hit!

    • Hi Marlynn,

      I’m pretty sure that your guest would love this ice cream!! That’s too bad that you and your husband can’t have it!!

      Beijos e Tchau!
      Ludmilla

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