Cooking Instructions
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Step 1
Roast the
Walnut Pieces (1/2 cup)
. Set aside.
Step 2
Place
Maple Syrup (3/4 cup)
in a 4 quart pot over medium hear to reduce down to 1/2 cup. Takes about 8 minutes, stir occasionally.
Step 3
Once syrup has reduced, pour in
Heavy Cream (1 1/4 cups)
and
Milk (1 1/2 cups)
. Syrup will stiffen up but continue to stir over medium heat until mixture us warmed through and smooth.
Step 4
While syrup mixture is warming, whisk
Eggs (4)
a medium bowl.
Step 5
Temper the eggs by pouring about a 1/4 cup of the syrup and cream mixture into yolks while whisking. Continue adding a little syrup and cream mixture until eggs are at temp. Pour egg mixture back into pot and stir over medium heat until a thermometer reaches 170 degrees F.
Step 6
Pour custard over a strainer into a bowl. This will collect any bits of egg that didn't incorporate. Cover bowl with plastic wrap and refrigerate 4-5 hours until completely chilled.
Step 7
Place custard into ice cream maker and churn.
Step 8
Once ice cream is starting to harden, add the roasted walnut pieces.
Step 9
Place ice cream into freezer safe containers and chill until desired consistency. Enjoy!
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