Toasted Walnut and Brown Sugar Custard Ice Cream
By Joe
Source: Serious Eats — Max Falkowitz, Maple Walnut Ice Cream.
A maple walnut ice cream recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Chill. Toast walnuts in a microwave or (4 ounces) a dry saucepan over a high flame till they darken a little and start to smell nutty, around 1 minute, next finely chop and keep to one side. Bring cream plus milk to a simmer in a heavy-bottomed saucepan while walnuts toast. Remove from heat, mix in walnuts, cover, plus steep for 1 to 2 hours. Beat together egg yolks and maple syrup till everything is uniformly mixed in a heavy-bottomed saucepan. Strain cream mixture through a fine sieve in pot using eggs plus maple syrup; discard soaked walnuts. Beat till fully mixed, next set over a mid-sized flame and cook, beating often, till a custard forms on a spoon plus a finger swiped across this back leaves a clean line, or till custard temperature reaches 75°C. Add salt till it tastes right. Pour custard through a fine sieve in an airtight container plus put in the fridge in an ice bath or fridge till temperature drops to 5°C, around 4 hours for ice bath, up in order to overnight for fridge. Churn the custard in your ice-cream maker as its maker directs. Toast and roughly chop leftover 4 ounces of walnuts, next chill in freezer while ice cream churns. Tip in walnuts to ice cream during final minute of churning. Move churned ice cream to an airtight container plus harden in freezer for no less than 4 hours before serving.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
17.7 g per serving
35.4 % of the 50 g daily maximum · 70.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 525 kcal |
| Protein | 9 g |
| Carbohydrate | 27.1 g |
| of which sugars | 21.8 g |
| of which free sugars | 17.7 g |
| Fat | 44.5 g |
| of which saturates | 17.3 g |
| Fibre | 1.9 g |
| Salt | 0.28 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
