I finally made it! My first homemade ice cream. It’s based on Haagen Dazs’s Black Walnut ice cream I previously posted about. In that post, I noted how the flavor was like regular walnut with strong maple overtones. Even with black walnuts so rare, I knew this flavor could be replicated somehow using maple syrup and regular walnuts. It was just a matter of getting down to the task.
My ice cream maker was bought months ago when Spouse and I went on a shopping spree the last Boxing Day, which I also posted about here. Thing was, it was winter when I got it and ice cream was not in the radar of things I wanted to experiment with. Summer has finally come and it’s the perfect time to take the ice cream maker out of storage.
The Rival brand ice cream maker isn’t the best ice cream maker in the world. It comes with this gel disc gizmo you have to freeze for 24 hours before using the machine. I don’t know what I did wrong, but the ice cream just did not come together as I had hoped. The instructions said to freeze the ice cream uncovered after processing, if you want it harder. The thing is, it didn’t even come close to the consistency of ice cream. It was just a soft mush that wasn’t fit to be described as soft ice cream.
Anyway, I transferred the slush to a ziplock container and chucked the whole thing in the freezer after about 45 minutes of slow-churning in the machine. I decided not to fret about it and it stayed in the freezer overnight. Of course I immediately checked on it this morning…with a strong cup of coffee in one hand so I wouldn’t feel so bad if the ice cream didn’t “happen” – yes! Success.
There’s the result in the photo. Not bad, the extra churning did the ice cream well actually. The photo was taken when the ice cream was very hard but you can see the beginnings of a smooth ice cream as it was just starting to melt. I’d give this recipe a 10 with a good-quality ice cream maker. It’s my own recipe with a base of old-fahioned vanilla ice cream (minus the vanilla) that came along with the machine. Flavors were strong and I got the walnuts chopped to the size I wanted, not too chunky and evenly-sized. All in all, an elegant ice cream.
Maple Walnut Ice Cream
1/2 c. sugar
1 3/4 c. whole milk
2 eggs, beaten
2?c. heavy whipping cream
1/3-1/2 c. real maple syrup, depending on your taste
3/4 c. hand-chopped walnuts
Heat the sugar and milk in a medium saucepan over medium heat to almost boiling. Lower heat to medium low.
Slowly ladle out this mixture onto your eggs, beating as you go along. Do this till you have half the milk mix in the eggs. Transfer the eggs to the saucepan and cook for about 3-5 minutes, stirring continuously. What you want is for the mixture to lightly cover the back of a spoon.
Remove from the heat and put in the freezer uncovered for about an hour. After that, mix in the rest of the ingredients and stir well. Transfer to your ice cream maker following manufacturer’s instructions and cross your fingers, knock on wood or say a prayer….