As you may already know, I have an ice cream maker and I use it constantly. Ice cream has always been one of my favourite foods, but now that I make my own I think my diet may be 27% ice cream. Which is really quite a lot of ice cream. But not too much, because there really is no such thing as too much ice cream.
Given my love of making ice cream, it’s really no surprise that many people on my Christmas list will be receiving a frozen confection from me. I’ve made several kinds of ice cream, and even some dairy-free sorbet, for those who swing that way. But my current favourite has got to be maple walnut.
I buy my walnuts pre-chopped, because I’m lazy like that
I got my maple walnut love from my mother and grandfather. I remember them ordering it whenever we went out for ice cream. And it didn’t seem that hard, in theory, so I read a few recipes and then improvised one of my own. I used real maple syrup from Quebec, of course. I suppose you could try artificial, but it doesn’t really seem in keeping with the whole ‘homemade ice cream’ vibe, and it may actually be a violation of Canadian law. We take maple syrup and hockey very seriously.
4 pints of maple walnut, in jars and ready to go
Anyways, if you’d like to try some maple walnut of your own, here’s my recipe:
Amber’s Maple Walnut Ice Cream
* This recipe has always been gluten-free!
2 cups milk
2 1/2 cups cream
1 1/2 cups maple syrup
1/2 Tbsp vanilla
3/4 cups finely chopped walnuts
Whisk the milk, cream, syrup and vanilla together until well combined.
Prepare the ice cream following the directions on your ice cream maker. In mine, which is a countertop electrical machine with a freezer bowl, it took about 25 minutes. 5 minutes before the ice cream is finished, add the walnut pieces. Once it’s reached the desired consistency, serve it up and freeze the rest.
Yield: Approximately 2 quarts of ice cream.