- 2/3 cup maple syrup, preferably grade B
2 cups heavy cream
2/3 cup whole milk
Large pinch kosher salt
3/4 cup chopped walnuts
- Toast walnuts: Cook walnuts in a skillet at medium-high heat for 3-5 minutes, stirring frequently.
- Make ice cream: In a large saucepan over medium heat, bring the maple syrup just to a boil. Reduce the heat to low and simmer to thicken for 5 minutes. Take the pan off the heat and whisk in the cream, milk, and salt. Transfer the mixture to a bowl to cool to room temperature, then chill until quite cold, at least 1 hour and up to 2 days.
- Freeze ice cream: Freeze the mixture in an ice-cream maker according to manufacturer's directions. When the ice cream is almost at the desired consistency, stir in the nuts and continue freezing for another 5 minutes. Transfer the ice cream to an airtight container and store in the freezer.
Makes 1-1/2 pints.
- Desserts, Ice cream
- North American