Maple Walnut Ice Cream
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1 cdark maple syrup
3 c35% heavy cream
1/4 tspground himalayan sea salt or fleur de sel
3 largefree-run egg yolks
1/2 tsppure maple extract
1/4 cchopped walnuts
How to Make Maple Walnut Ice Cream
- In a 2-quart saucepan over medium heat, add maple syrup and simmer until it reduces to ¾ cup, about 8 minutes (syrup will turn to an orangey color and foam). Pour in cream and add sea salt. Stir the cream mixture, increase the heat to medium-high and bring it to a boil; remove from the heat.
- In a medium bowl, whisk egg yolks. Slowly, temper the eggs with cream mixture, adding a little at the time. Add maple extract and transfer egg mixture into the saucepan; stir constantly. Cook on medium-low for 2 minutes or until it just starts to boil again.
- Preheat oven to 350ºF. Remove from heat and transfer the mixture into a large measuring cup. Let it cool completely stirring once in a while before covering with plastic wrap, touches the mixture to prevent crust forming, and transfer to the fridge to chill, about 3 hours.
- Meantime, spread walnuts onto a baking sheet lined with a silicone mat and transfer to preheated oven; toast for 15 minutes. Remove and cool to room temperature.
- When ready to churn, pour custard into the bowl and process according to the manufacturers’ instructions until it reaches a nice consistency. About 5 minutes before the end, add toasted walnuts. When done, scoop ice cream into containers and transfer to the freezer for 3 to 4 hours before serving.