Sweet Maple Walnut Ice Cream Recipe

Ingredients & Serving Sizes

2 Quarts

• 1 cup Pure Maple Syrup
• 1 cup Whole Milk
• 2 cups Heavy Cream
• 2 Eggs (or Egg Substitutes)
• 1/2 cup Walnuts, chopped

4 Quarts

• 2 cups Pure Maple Syrup
• 2 cups Whole Milk
• 4 cups Heavy Cream
• 4 Eggs (or Egg Substitutes)
• 1 cup Walnuts, chopped

6 Quarts

• 3 cups Pure Maple Syrup
• 3 cups Whole Milk
• 6 cups Heavy Cream
• 6 Eggs (or Egg Substitutes)
• 2 cups Walnuts, chopped

Directions

• Mix syrup in a heavy saucepan over moderately high heat until reduced by 25% (5 to 10 minutes).
• Stir in cream and milk and bring to a boil.
• Mix eggs in a large bowl and slowly add the hot cream mixture to saucepan.
• Cook over low heat, stirring constantly until mixture is slightly thickened or temperature reaches 170 degrees F. DO NOT BOIL.
• Chill mixture at least 3 hours.
• Begin to freeze as directed in your White Mountain® Ice Cream Maker manual. Add walnuts in the last 5 to 10 minutes of freezing.