|1½ cup||Walnuts; chopped|
|1 cup||Maple sugar|
|1½ cup||Heavy cream; cold|
1) Preheat the oven to 250 degrees and toast the walnut pieces until they are lightly browned. Allow to cool.
2) Heat the milk with ½ cup of walnuts in a heavy saucepan. When the milk is close to boiling, remove from the heat; cover and let steep for 20 minutes. Strain and discard the walnut pieces.
3) Whisk the egg yolks and maple sugar together. Add the warm milk gradually, stirring constantly, until all the milk is added (be careful milk is cool enough and you do this very gradually because you don't want to cook the egg yolks in this process). Return this mixture to the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon (170 to 175 degrees).
4) Pour the heavy cream into a large bowl or container. Strain the custard into the cream. Mix well, then chill thoroughly.
5) Freeze according to the directions of your machine. After the ice cream stiffens (about 1 to 2 minutes before it is done), fold in the remaining 1 cup of walnuts. Makes 1 quart. Typed by Lynn Thomas DCQP82A. Source: Randy Lewis RWXK21A. Lynn's notes: This was even better than Ben & Jerry's recipe!
Recipe by: Randy Lewis RWXK21A
Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on Dec 29, 1997
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