Ice cream with walnuts and maple syrup
6 servings
360 minutes
Ice cream with walnuts and maple syrup is a true delight inspired by French traditions. Its rich flavor combines a delicate creamy texture with deep nutty aroma and sweetness of maple syrup. The French are known for their art of creating refined desserts, and this recipe is no exception: the creamy base, slowly cooked over heat, transforms into an exquisite cold dessert where nuts add a crunchy textural note. This dessert is perfect for cozy evenings or festive moments, enhancing the taste of coffee or strong tea. With a balance of sweetness and nutty depth, it becomes a favorite among gourmets and connoisseurs of gastronomic pleasure.
1
In a large saucepan, mix milk and cream. Heat over medium heat, stirring until the milk mixture comes to a boil. Remove from heat.
- Milk 3.5%: 300 ml
- Cream 38%: 50 ml
2
In a separate bowl, beat the yolks, 3 tablespoons of sugar, and a pinch of salt. Whisk until the mixture has a creamy texture and a pale yellow color.
- Egg yolk: 4 pieces
- Sugar: 3 tablespoons
- Salt: pinch
3
Gradually add the hot milk mixture to the beaten egg yolks while constantly stirring. Pour the mixture back into the saucepan, place it over medium heat, and stir continuously, scraping the edges and bottom of the pot. Stir until thickened but do not let the cream boil. Once the cream reaches a consistency of liquid sour cream, remove from heat.
- Milk 3.5%: 300 ml
- Cream 38%: 50 ml
4
Mix maple syrup into the cream. Place the cream in a cold water bath. To do this, fill a large bowl halfway with very cold water and ice cubes. Place a saucepan with the cream on top. Stir the cream occasionally for 30-40 minutes until it cools down. This stirring will prevent ice cream crystallization.
- Maple syrup: 0.8 glass
5
Remove the saucepan with ice cream from the water bath, tightly cover it with a lid, and place it in the refrigerator for 4-5 hours to cool further.
6
Take the ice cream out of the freezer and pour it into the ice cream maker, churn for 20-40 minutes. In the last minute of churning, add the roasted walnuts. Fill a container with the resulting mixture and place it in the freezer for 3-4 hours until fully set.
- Roasted walnuts: 130 g
7
If you don't have an ice cream maker, immediately pour the frozen mixture into a container, mix in the nuts, and place it in the freezer. Take out the container and stir the contents every half hour until set.
- Roasted walnuts: 130 g