Found this recipe on Epicurious, and it is so good! I followed the directions, except I did not bring the cream and milk to a boil, only to about 150 before tempering the eggs. I also feel like egg whites affect texture, so I did not use whole eggs, I used three egg yolks.
It took a little over 10 minutes to reduce down the maple syrup. I would increase the walnuts to 2/3 a cup next time, or at least a little over half a cup.
FYI, it freezes softer than most of my other custard style ice creams. I figure this is likely because of the maple syrup being used in lieu of sugar.
I took it to my son’s house to share about 15 minutes from me, and it was very soft when I arrived. (I normally bring my ice creams to work on Monday, but there’s no way it would’ve survived a 40 minute drive)
https://epicurious.com/recipes/food/views/maple-walnut-ice-cream-104909
by FooJBunowski
5 Comments
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Looks great!
I love maple and nut flavors!
Looks great! If you can find them, I highly recommend black walnut custard ice cream. It’s one of my favorite flavors to buy and has turned out amazing every time i made it. So rich. I feel like black walnuts kind of impart a sort of mapley taste on their own so if you liked this I bet you’ll enjoy black walnut.
A lot of people don’t know about it so I talk about it any excuse I get lol. Some places you can also buy the commercial ice cream.
That’s actually the original Ben & Jerry’s Maple Walnut recipe, that I made just yesterday! Only that your recipe uses more maple syrup instead of sugar and has to be heated. And you’re right, with sugar it freezes quite firm.