🍁 my Fall Into Your Mouth flavor! Vanilla kissed ice cream with swirls of Apple Cider caramel and Sage Candied Walnuts. Recipe in comments. 🍁
I’m so grateful for this community and all you good folks in it! Thanks for all the support, feedback and inspiration throughout the years!
Happy Churning and always, reach out anytime if you have any questions! ❤️
by Sweetlo123
4 Comments
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FALL INTO YOUR MOUTH
Yield: about 1.5 quarts
1 ½ cup (368g) whole milk 1 ½ cup (357g) heavy cream ¼ cup (33g) nonfat dry milk powder ⅔ cup (134g) white sugar 3 (54g) egg yolks ¼ tsp (1.3g) salt ¼ tsp (1.1g) good quality vanilla extract
½ – ¾ cup apple cider caramel (recipe below) 1 cup sage candied walnuts (recipe below)
Before starting, set aside a medium sized bowl (one with a lid) with a fine mesh strainer on top.
Add the whole milk, heavy cream, nonfat dry milk powder, sugar, and salt into a medium-sized, heavy-bottomed saucepan, stirring to mix. Heat over low to medium heat, gently bringing the mixture up to a low simmer. Simmer for about 30 seconds, stirring continuously until all ingredients are dissolved. While the ingredients are warming, carefully separate the egg yolks from the egg whites. Give the yolks a quick whisk so they will be easier to incorporate into the dairy. Discard the whites or save them for another use down the road. Once all the ingredients are incorporated into the dairy, slowly add the egg yolks into the mixture, stirring continuously so the yolks incorporate fully. Cook the custard, stirring constantly, until the mixture thickens and coats the back a spatula. If you’re unsure about when it is ready, you can check the temperature with an instant-read thermometer. It should read about 175°F. Immediately pour mixture through the fine mesh strainer into the bowl you set aside. Allow the base to cool at room temperature for an hour. Stir in the vanilla extract. Add the lid to the bowl and set in the refrigerator to ripen overnight. Make the caramel and candied walnuts about 2 hours before you plan to churn. When you are ready to churn, give the base a stir with a whisk and pour the chilled mixture into your ice cream maker. Freeze according to the manufacturer’s directions. To assemble your Fall Into Your Mouth Ice Cream: Once churned, scoop your ice cream into a medium sized bowl and quickly stir in 1 cup of chopped candied walnuts. Dollop in the apple cider caramel, ¼ cup at a time and give a slight stir, being careful not to fully mix in the caramel. Scoop ice cream into an airtight container, adding additional layers of caramel and more walnuts to your liking. Cover with a piece of waxed paper before placing the lid on. Freeze until the ice cream is firm and flavor is ripened, at least 4 hours. For best results, allow it to harden overnight before digging in.
Apple Cider Caramel Yield: about 1 cup caramel
4 cups of apple cider ⅓ cup (70g) light brown sugar, packed scant ½ cup (90g) white sugar 1/2 tsp (2.6g) salt ¼ tsp (0.6g) ground cinnamon 1 cup (238g) heavy cream 2 tbsp (28g) salted butter
1. Bring apple cider to a boil in a heavy bottomed pot. Reduce heat to medium/medium-low to maintain a steady bubble, and cook until cider is reduced to 2/3 cup, about 35-45 minutes. Stir occasionally and watch it closely toward the end so it doesn’t burn. 2. Strain reduced cider and return to a clean pot. Stir in light brown and granulated sugar, salt, cinnamon, and heavy cream. 3. Bring to a boil and cook over medium-low heat, stirring occasionally, until the caramel reaches 230 degrees F on a candy thermometer. Take off heat and gently stir in 2 tablespoons of salted butter. Allow it cool to room temperature before adding it to ice cream. Please note, it will thicken as it cools. Store extra caramel in lidded jar in the refrigerator and enjoy by the spoonful as often as you wish.
Sage Candied Walnuts Yield: about 3 cups of walnuts
2 tbsp (28g) salted butter 2 tbsp fresh sage, finely chopped 2 ½ cups (300g) walnuts, raw 1 (42g) egg white, beaten until a little stiff 1 tbsp (21.5g) maple syrup ¼ cup (55g) light brown sugar, packed ⅔ cup (134g) white sugar a generous sprinkling of salt
1. In a medium pan, heat the butter over medium heat. Add the finely chopped sage, and cook for a few minutes, until fragrant. 2. In a large bowl, beat the egg white. Add the walnuts, and toss. Add the maple syrup and the sagey butter, and stir to incorporate. Add both, and toss until the walnuts are evenly coated. 3. Preheat the oven to 300F. Spread the walnuts evenly on a parchment-paper lined baking sheet. Sprinkle them with a generous amount of sea salt. Cook the walnuts for 30 minutes, stirring them up about every 10 minutes. Remove from the oven and allow to cool. Give them a rough chop before adding them to ice cream. Store extra walnuts in an airtight container at room temperature. They’re lovely additions to salads and cheese plates.
LoveIsLoveDealWithIt
oooh this sounds amazing 🙂 love herbs in sweet applications. One of my fav choc chip cookie recipes is with rosemary, highly recommend.
4 Comments
Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
Report this message if not aplicable or ask to be added to the contributor list to not receive this message again.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/icecreamery) if you have any questions or concerns.*
You have any questions or concerns!
FALL INTO YOUR MOUTH
Yield: about 1.5 quarts
1 ½ cup (368g) whole milk
1 ½ cup (357g) heavy cream
¼ cup (33g) nonfat dry milk powder
⅔ cup (134g) white sugar
3 (54g) egg yolks
¼ tsp (1.3g) salt
¼ tsp (1.1g) good quality vanilla extract
½ – ¾ cup apple cider caramel (recipe below)
1 cup sage candied walnuts (recipe below)
Before starting, set aside a medium sized bowl (one with a lid) with a fine mesh strainer on top.
Add the whole milk, heavy cream, nonfat dry milk powder, sugar, and salt into a medium-sized, heavy-bottomed saucepan, stirring to mix. Heat over low to medium heat, gently bringing the mixture up to a low simmer. Simmer for about 30 seconds, stirring continuously until all ingredients are dissolved.
While the ingredients are warming, carefully separate the egg yolks from the egg whites. Give the yolks a quick whisk so they will be easier to incorporate into the dairy. Discard the whites or save them for another use down the road.
Once all the ingredients are incorporated into the dairy, slowly add the egg yolks into the mixture, stirring continuously so the yolks incorporate fully.
Cook the custard, stirring constantly, until the mixture thickens and coats the back a spatula. If you’re unsure about when it is ready, you can check the temperature with an instant-read thermometer. It should read about 175°F.
Immediately pour mixture through the fine mesh strainer into the bowl you set aside. Allow the base to cool at room temperature for an hour. Stir in the vanilla extract.
Add the lid to the bowl and set in the refrigerator to ripen overnight.
Make the caramel and candied walnuts about 2 hours before you plan to churn.
When you are ready to churn, give the base a stir with a whisk and pour the chilled mixture into your ice cream maker. Freeze according to the manufacturer’s directions.
To assemble your Fall Into Your Mouth Ice Cream: Once churned, scoop your ice cream into a medium sized bowl and quickly stir in 1 cup of chopped candied walnuts. Dollop in the apple cider caramel, ¼ cup at a time and give a slight stir, being careful not to fully mix in the caramel.
Scoop ice cream into an airtight container, adding additional layers of caramel and more walnuts to your liking. Cover with a piece of waxed paper before placing the lid on. Freeze until the ice cream is firm and flavor is ripened, at least 4 hours. For best results, allow it to harden overnight before digging in.
Apple Cider Caramel
Yield: about 1 cup caramel
4 cups of apple cider
⅓ cup (70g) light brown sugar, packed
scant ½ cup (90g) white sugar
1/2 tsp (2.6g) salt
¼ tsp (0.6g) ground cinnamon
1 cup (238g) heavy cream
2 tbsp (28g) salted butter
1. Bring apple cider to a boil in a heavy bottomed pot. Reduce heat to medium/medium-low to maintain a steady bubble, and cook until cider is reduced to 2/3 cup, about 35-45 minutes. Stir occasionally and watch it closely toward the end so it doesn’t burn.
2. Strain reduced cider and return to a clean pot. Stir in light brown and granulated sugar, salt, cinnamon, and heavy cream.
3. Bring to a boil and cook over medium-low heat, stirring occasionally, until the caramel reaches 230 degrees F on a candy thermometer. Take off heat and gently stir in 2 tablespoons of salted butter. Allow it cool to room temperature before adding it to ice cream. Please note, it will thicken as it cools. Store extra caramel in lidded jar in the refrigerator and enjoy by the spoonful as often as you wish.
Sage Candied Walnuts
Yield: about 3 cups of walnuts
2 tbsp (28g) salted butter
2 tbsp fresh sage, finely chopped
2 ½ cups (300g) walnuts, raw
1 (42g) egg white, beaten until a little stiff
1 tbsp (21.5g) maple syrup
¼ cup (55g) light brown sugar, packed
⅔ cup (134g) white sugar
a generous sprinkling of salt
1. In a medium pan, heat the butter over medium heat. Add the finely chopped sage, and cook for a few minutes, until fragrant.
2. In a large bowl, beat the egg white. Add the walnuts, and toss. Add the maple syrup and the sagey butter, and stir to incorporate. Add both, and toss until the walnuts are evenly coated.
3. Preheat the oven to 300F. Spread the walnuts evenly on a parchment-paper lined baking sheet. Sprinkle them with a generous amount of sea salt. Cook the walnuts for 30 minutes, stirring them up about every 10 minutes. Remove from the oven and allow to cool. Give them a rough chop before adding them to ice cream. Store extra walnuts in an airtight container at room temperature. They’re lovely additions to salads and cheese plates.
oooh this sounds amazing 🙂 love herbs in sweet applications. One of my fav choc chip cookie recipes is with rosemary, highly recommend.
It looks absolutely amazing!!! 🤩