Ingredients: – 2 cups heavy cream – 1 cup whole milk – 3/4 cup maple syrup – 1 teaspoon vanilla extract – 1 cup walnuts, toasted and chopped – 1/2 teaspoon salt – 4 egg yolks
Directions: 1. Start by pouring the heavy cream, whole milk, maple syrup, and salt into a saucepan. Place it over medium heat and warm the mixture gently—don’t let it boil! 2. While that’s heating up, crack the eggs and whisk the yolks together in a separate bowl until they’re smooth. 3. Now for the trick: take a ladleful of the warm cream mixture and slowly drizzle it into the egg yolks, whisking the whole time. This helps to temper the eggs so they don’t scramble! 4. Once combined, pour the egg and cream mix back into the saucepan. Keep cooking over low heat, stirring constantly until it thickens enough to coat the back of a spoon. You want that luscious custard-like consistency! 5. Remove the pan from the heat, and stir in the vanilla extract and the toasted walnuts. Mmm, the smell will be delightful! 6. Let the mixture cool down, then cover and refrigerate it for at least 4 hours, or even better—overnight. Patience is key! 7. When you’re ready, churn the chilled mixture in your ice cream maker according to its instructions until it’s thick and creamy. 8. Finally, transfer your ice cream into a container and pack it into the freezer until it’s firm.
Enjoy your heavenly homemade Maple Walnut Ice Cream!
