Recipe By : Randy Lewis (RWXK21A)
Serving Size : 8 Preparation Time :0:00
Categories : Ice Cream
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Walnuts -- chopped
1 1/2 c Milk
8 Egg yolks
1 c Maple sugar
1 1/2 c Heavy cream -- cold
Preheat the oven to 250 F and toast the walnut pieces until they are
lightly browned. Allow to cool.
Heat the milk with 1/2 cup of walnuts in a heavy saucepan. When the
milk is close to boiling, remove from the heat; cover and let steep
for 20 minutes. Strain and discard the walnut pieces.
Whisk the egg yolks and maple sugar together. Add the warm milk
gradually, stirring constantly, until all the milk is added (be
careful milk is cool enough and you do this very gradually because
you don't want to cook the egg yolks in this process). Return this
mixture to the saucepan and cook over low heat, stirring constantly,
until the custard coats the back of a spoon (170 to 175 F).
Pour the heavy cream into a large bowl or container. Strain the
custard into the cream. Mix well, then chill thoroughly.
Freeze according to the directions of your machine. After the ice
cream stiffens (about 1 to 2 minutes before it is done), fold in the
remaining 1 cup of walnuts.
