Maple walnut ice cream


This recipe was made for the Christmas lunch as a surprise for Barrie's brother Bruce, who, in 1957 used to work at a dairy that made ice cream commercially. One of the then favourite flavours was maple walnut. Of course, the Thermomix version was better, not least because it had real walnuts, pure maple syrup and whole eggs but also because the mixture was 'energised' immediately before serving. That Thermomix sure makes food attractive to present and tasty to consume.



This recipe is from Blue Ridge Mountain Ice Cream Maker Store and has been made in the Thermomix by Joy but specific Thermomix instructions have not yet been prepared








2 cups pure maple syrup
2 cups whole milk
4 cups heavy cream
4 eggs
1 cup chopped walnuts




Mix syrup in a heavy saucepan over moderately high heat until reduced by 1/4 (5 to 10 minutes). Stir in cream and milk and bring to a boil. Mix eggs in a large bowl and slowly add the hot cream mixture in a slow stream, whisking. Transfer egg mixture to sauce pan and cook over low heat, stirring constantly until mixture is slightly thickened or temp reaches 170F. Do not boil. Chill mixture at least 3 hours. Pour into the ice cream maker and follow the manufacturer's instructions for freezing. Add walnuts in the last 5-10 minutes of freezing.