Ice Cream with Walnuts and Maple Syrup

Baking and Desserts | French cuisine

⏳ Time

6 hours

🥕 Ingredients

🍽️ Servings

Description

If desired, the finished ice cream can be decorated with a layer of maple syrup.

Ingredients

3.2% Milk - 10 fl oz
Sugar - 3 tablespoons
Egg white - 4 pieces
Maple syrup - ¾ cup
Roasted Peanuts - 4.6 oz
Salt - a pinch
33% Cream - 1 fl oz

Step by Step guide

Step 1

In a large saucepan, combine the milk and cream. Heat over medium heat, stirring until the milk mixture comes to a boil. Remove from heat.

Step 2

In a separate bowl, whisk the yolks, 3 tablespoons of sugar, and a pinch of salt. Whisk until the mixture becomes creamy and pale yellow.

Step 3

Gradually add the hot milk mixture to the whipped egg yolks, stirring constantly. Pour the mixture back into the saucepan, place over medium heat, and stir continuously, scraping the edges and bottom of the pot. Stir until thickened, but do not allow the cream to boil. Once the cream reaches the consistency of liquid sour cream, remove from heat.

Step 4

Stir in the maple syrup. Place the cream over a cold water bath. To do this, fill a large bowl halfway with very cold water and ice cubes. Place the saucepan with the cream on top. Stir the cream occasionally for 30–40 minutes until it cools down. This stirring will prevent ice cream crystallization.

Step 5

Remove the saucepan with the ice cream from the water bath, cover it tightly with a lid, and place it in the refrigerator for 4–5 hours for further cooling.

Step 6

Take the ice cream out of the refrigerator and pour it into an ice cream maker, churning for 20–40 minutes. In the last minute of churning, add the roasted walnuts. Fill a container with the resulting mixture and place it in the freezer for 3–4 hours until fully set.

Step 7

If you do not have an ice cream maker, immediately pour the ice cream mixture into a container, mix in the nuts, and place it in the freezer. Take the container out and stir the contents every half hour until set.