Categories: Ice Cream

Ingredients

• 2 cups whole milk, divided
• 4 tsp cornstarch
• 1 1/4 cups heavy cream
• 1 cup dark amber maple syrup
• 1/2 tsp sea salt
• 1 1/2 cups toasted walnuts, chopped

Directions

1. In a small bowl, whisk 1/4 cup of the milk with the cornstarch until smooth. In a large saucepan, combine the heavy cream, maple syrup, salt and remaining 1 3/4 cups milk. Bring to a boil over medium-high heat. Add the milk-cornstarch slurry, continuously whisking until thickened, about 1 minute.

2. Pour thicken maple cream base into a clean bowl and nest it into a larger bowl filled with ice water. Let stand, stirring occasionally, until cold, about 1 hour.

3. Cover and refrigerate overnight. The following day, spin the mixture in an ice cream maker as directed. Just before the ice cream is done, add the walnuts. Transfer to a freezer-safe container and freeze until solid.

Email to a friend | Print this recipe | Back