A classic Canadian treat! Maple Walnut Ice Cream combines the best sweet maple flavour with the slightly bitter of walnuts.
In this recipe Glen uses super dark late harvest maple syrup, that is packed with deep rich flavour. He then uses evaporated milk which will help boost the creamy mouth feel of a high fat ice cream. This ice cream recipe falls into the realm of frozen custard - the king of ice cream recipes. This is a homemade ice cream recipe that you have to try!

Ingredients:
250 mL (1 cup) dark late season maple syrup
500 mL (2 cups) 35% whipping cream
250 mL (1 cup) evaporated milk
2 mL (½ tsp) salt
5 large eggs yolks
60g (125 mL / ½ cup) chopped walnuts


Method:
Boil syrup in a 2L heavy bottomed pan over medium high heat until reduced to 3/4 cup.
Stir in cream, evaporated milk, and salt and bring to a boil over medium heat.
Whisk eggs in a large bowl, then temper with hot cream in a slow stream, whisking furiously.
Return mixture to the pan, whisking constantly.
Cook over low heat until a thermometer reads 170°, whisking constantly. Do not allow to boil.
Pour custard through a sieve into a bowl, allow to cool stirring occasionally.
Cover and refrigerate until cold.
Freeze in an ice-cream maker until soft-frozen, then add nuts.
Continue until frozen, transfer ice cream to a freezer container, and freeze until firm.


Makes about 1.5 L

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