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Author Notes: I love maple walnut ice cream. My goal here is to make a version that is more maple-y and more walnut-y than store bought versions. I started with two how-to's here on Food52 - making nut milk: http://food52.com/blog/5911-making-nut-milks-at-home and Jeni's Splendid Blank Canvas: http://food52.com/blog/4263-jeni-s-splendid-blank-canvas. Then I horsed them around to meet my needs. The result is pretty much what I was looking for - maple walnut through and through. I just ate a bowl (the one in the photo) and I may have another when I am done typing. —aargersi
Serves 1 quart
- 2 cups walnuts
- 4 cups water
- 2 tablespoons dark amber maple syrup
- Rinse the walnuts, then put them in a container and cover them with 2 cups clean water. Cover the container with saran and let it sit for 24 hours. *** If you have the kind of ice cream maker with the frozen canister, now is a good time to put it in the freezer ***
- Drain the water and rinse the walnuts again. Put them in a blender with 2 cups clean water and blend them for 3-4 minutes. Strain the mixture into something - I used a glass bowl. I also used a fine mesh strainer lined with cheese cloth but then found I did not need the cloth. Press down on the solids to get all of the liquid out. There should be 2 cups.
- Mix the maple syrup into the walnut milk - I poured it into a jar then just shook in the syrup. Store in the fridge until you make your ice cream.
- 2 cups walnut milk
- 1 tablespoon 1 tsp corn starch
- 1 1/4 cups heavy cream
- 2/3 cup dark maple syrup
- 1/8 teaspoon kosher salt
- 1/4 cup whipped cream cheese
- 1 cup toasted walnuts
- Mix the cream cheese and salt together in a large-ish bowl (everything is going to wind up in there) . In a small bowl, mix the corn starch with a small amount of the walnut milk to make a slurry - set that aside for a moment.
- Put a saucepan over medium high heat. Add the heavy cream, walnut milk and maple syrup. Bring it to a boil and set the timer for 4 minutes. I am not sure why 4 minutes is critical but Jeni says so and I believe her. Whisk the cornstarch slurry in after a couple of minutes (in this I go against Jeni's directions). After 4 minutes, whisk the hot milk mixture into the cream cheese mixture and whisk it until it's smooth. Now, you can either let it cool to room temp then pop it in the fridge to chill, or you can put the bowl into a larger bowl filled with ice an quick-chill it. Depends on your timing. You should also go ahead and toast the walnuts. I wanted larger hunks so I just broke them up by hand, but you could chop them if you prefer.
- When the ice cream base is completely cold, pour it into the ice cream maker. Churn until it is like a fairly firm soft-serve. Then scrape it into some sort of freezer-safe container and stir in the walnuts. Let it set in the freezer for at least a couple of hours. Scoop and serve!
- This recipe was entered in the contest for Your Best Recipe with Walnuts
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