Maple Walnut Ice Cream
NOTE: Maple
syrup takes the place of the sugar in the Master Recipe. Pecans may
be substituted for the walnuts if
desired.
1 cup plus 2 tablespoons whole milk
1 cup plus 2 tablespoons heavy cream
3/4 cup maple syrup
3 large egg yolks
1 teaspoon vanilla extract
3/4 cup chopped walnuts, toasted (see figure 18)
INSTRUCTIONS:
Follow Master Recipe instructions for Vanilla Ice Cream, omitting sugar and heating all of syrup with milk and cream. Beat egg yolks until smooth and lightened in color; thin with hot milk-cream-syrup mixture. About 30 seconds before churning is completed, add nuts.