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Sunday, May 15, 2011

Maple Walnut Ice Cream!

Fish loves his ice cream and maple syrup. So one day, i chanced upon this recipe and decided that we could make it. He was so excited, he dragged me out to buy the ingredients.

Making ice cream using a ice cream maker, really isn’t difficult. This has a few more steps than making a normal ice cream (like chocolate or vanilla), but not more difficult.

Not the prettiest picture i know. but fish eats it usually out of the tub instead of scooping it nicely into a bowl.


1 1/2 cups whole milk (i used skim milk)
2 tablespoons sugar (keep it if you like your ice cream sweet – i would omit sugar cause for me, it was too sweet)
1 1/2 cups heavy cream
5 large egg yolks
3/4 cup maple syrup (i didn’t have enough maple syrup – a little less than 3/4 cup)
1/4 teaspoon coarse salt
1/4 teaspoon vanilla extract

Wet Walnuts

1/2 cup + 1 tbsp maple syrup
1 1/2 cup roughly chopped roasted walnuts
1/4 tsp coarse salt

*Don’t use maple flavoured syrup. It is totally different. This is the one i used.


Warm milk and sugar in a saucepan.

In a separate bowl, whisk together the egg yolks. Add the warm mixture slowly into the egg yolks – we do not want to cook the egg yolks here, so continual whisking while pouring the warm mixture in slowly.

Pour the mixture back into the saucepan, stirring continuously over a low flame. Don’t leave it for a moment, don’t even think of switching off the fire and walking away. It will become scrambled eggs. I only not stirred for a moment, and i got scrambled eggs.

*If by any chance, you get scrambled eggs, don’t fret. get angry. as i did. but don’t worry. we can still save it. If you have a hand blender, just blend the mixture out till it gets smooth again. I think there’s only once downside to this, which is the smell and flavour of cooked eggs – so the flavour of the egg intensifies. but it really is quite ok. don’t worry if you don’t get all the little lumps, we will sieve it later.

The mixture should get thicker and coat the spatula.

Add cold cream which will cool the mixture right down. Mix well, then strain the mixture into a bowl. This would get rid of all the little lumps that you might have missed. Cover well, then refrigerate for as long as you can. I only refrigerated it for 30 minutes.

*Another thing. when you use a hand blender on it, this creates a lot of foam, so when you strain it, press it down using the spatula.

After that, make the ice cream as per your manufacturer’s instructions. Add the wet walnuts at the last few minutes of the churning cycle.

Wet Walnuts

Toast the walnuts in a frying pan or in the oven.

Heat the maple syrup in a saucepan till it comes to a boil.

Stir in the walnuts and salt. Cook till the mixture boils again, stirring the walnuts around.

Remove the saucepan from heat and leave to cool completely.

The nuts will be wet and sticky when cooled.

*It is very cold here right now in Sydney, so when cooled, the walnuts actually become a hard block – if this happens, just put the saucepan over a low flame for 20 seconds and the heat would softened the hardened maple syrup and then you’re able to stir the mixture again.

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