I recently became the happy owner of a KitchenAid Ice Cream Maker Attachment. I’ve been hinting to get one of these for a while and Hubby finally broke down and bought me one – thanks Handsome!
True to my word, I’ve been using it to make, yes you guessed it – ice cream!
I made the first batch of ice cream on our wedding anniversary. It was a chocolate ice cream and it turned out absolutely delicious. When we ate it all you heard was the smacking of lips and the occasional “mmmm” sound.
Spurred on by my ice cream success, I churned out a maple walnut ice cream last night. I’ve included the recipe below for those of you that want to give it a try.
Maple Walnut Ice Cream
1 1/4 cups maple syrup
6 large egg yolks
1/4 tsp kosher salt
2 3/4 cups heavy (whipping) cream
1 1/2 cups milk
3/4 cup walnuts, toasted
In a medium, heavy saucepan, reduce the maple syrup to 3/4 cup (my maple syrup wasn’t reducing much and was turning into candy, I’m not sure if this was because my heat was too high or because of the grade of maple syrup).
In a medium bowl whisk the egg yolks, salt and cooled reduced maple syrup.
Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until custard reaches 175 degree Fahrenheit and lightly coats spatula. Strain through a fine-mesh sieve and let cool over an ice bath to room temperature (I just let it cool on the stove top but apparently cooling it over an ice bath improves the texture of the ice cream). Refrigerate for 4 hours or up to overnight.
Church ice cream in an ice cream machine according to the manufacturer’s instructions. Place ice cream in bowl and freeze until firm (2 plus hours).
Recipe from A Passion for Ice Cream by Emily Luchetti.