What could be better for the holiday weekend then homemade ice cream. It REALLY is worth the EFFORT!!
Recipe:
1-½ cups heavy whipping cream
5 egg yolks
1-½ cups milk
2 Tbsp Sweet Fire Sugar Bush Maple Sugar
¾ cup Sweet Fire Sugar Bush Amber Maple Syrup
⅛ tsp coarse salt
¼ tsp vanilla
1-½ cups Sweet Fire Sugar Bush Maple Sugar Coated Walnuts
½ cup Sweet Fire Sugar Bush Amber Maple Syrup
1 pinch salt
Directions:
1. Pour cream into a large bowl and set mesh strainer over the bowl.
2. Whisk egg yolks together in a separate bowl.
3. Warm pan over medium heat. Heat milk, sugar and ¾ cup maple syrup in a saucepan over medium-low heat until milk begins to steam, about 5 minutes. Slowly pour ½ cup heated milk mixture into the egg yolks, whisking constantly. Scrape egg yolk mixture into the saucepan with a heatproof spatula.
4. Cook and stir milk mixture constantly with the spatula, scraping the bottom of the saucepan often, until the mixture thickens and coats the spatula, about 10 minutes. Remove the saucepan from the heat; pour mixture through the mesh strainer into the cream.
5. Add the ⅛ tsp salt and vanilla into the cream mixture, then place the bowl over a large bowl of ice water; stir to cool to room temperature. Chill the mixture in the refrigerator, at least 2 hours. I like to chill overnight. I also like to place the ice cream maker tub in the freezer overnight to chill.
6. Chop Sweet Fire Sugar Bush Maple Sugar Coated Walnuts. Heat ½ cup plus 1 Tbsp Sweet Fire Maple Syrup in saucepan until it comes to a boil. Stir in the walnuts and return to a boil stirring for 30 seconds. Set aside to cool completely. The nuts will be wet & sticky when cooled.
7. Adding the walnuts and hardening off ice cream. Be sure to remove all salt and ice from the top of the can so it doesn't get in the ice cream before removing the cover. Remove the cover and pull out the dasher. The ice cream should be thick to scoop but too soft to scoop. (The dasher ice cream is also a great time to test your product! I usually have a family member waiting for a large bowl to place the dasher to help me out!) Use a spatula to remove the ice cream from the dasher and stir in the wet walnuts. You can now choose which way to harden the ice cream.
a. Hardening off in the ice cream maker can - After stirring in the nuts pack the ice cream down firmly. Plug the hole in the center of the cover with the cork. Place the cover back on the ice cream can. It is best to wipe the cover and can clean before the hardening process. Once the can has been properly cleaned, place the can in the freezer for 3 to 4 hours until hardened.
b. Hardening in a different container - After stirring in the nuts, scrape the ice cream into a container with an airtight cover. Pack ice cream down firmly and be sure to leave at least ½ inch head space for expansion during the hardening process. Place the cover on the container tightly. Place the ice cream in the freezer for 3 to 4 hours to harden.
c. Hardening off in the ice cream maker bucket - After packing ice cream in the ice cream maker can and returning the lid with cork you will place the can back in the ice cream bucket. Add layers of ice and salt the same as when going through the freezing process. Add enough ice to cover the entire can and cover. Place towels or blankets on top of the bucket and allow it to sit for approximately 3 hours. The time will vary based on room temperature. Be sure to remove towels or blankets and be sure to add more ice to keep the can cover with ice.
8. Once the ice cream has hardened remove from the freezer and serve. If you love walnuts as much as I do you may want to sprinkle a few Sweet Fire Sugar Bush maple coated walnuts on top before eating.