NO-COOK HOMEMADE MAPLE NUT ICE CREAM
An easy no-cook ice cream recipe that will satisfy your sweet tooth without the hassle of an egg recipe. Remove from freezer 20 minutes before serving.
Provided by Jim79
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 3h10m
Yield 16
Number Of Ingredients 7
Steps:
- Combine sweetened condensed milk, whole milk, evaporated milk, heavy cream, maple flavoring, and sugar in a large bowl. Stir thoroughly, being careful to avoid creating a bubbly foam.
- Chill milk mixture in the refrigerator for 30 minutes.
- Pour chilled mixture into an ice cream maker and freeze according to manufacturer's instructions, about 30 minutes.
- Spoon ice cream into an airtight container; fold in chopped walnuts. Cover with plastic wrap and seal with lid. Freeze until solid, at least 2 hours.
Nutrition Facts : Calories 353.7 calories, Carbohydrate 36 g, Cholesterol 47.3 mg, Fat 19.8 g, Fiber 0.7 g, Protein 8.5 g, SaturatedFat 8.5 g, Sodium 106.8 mg, Sugar 34.4 g
HOMEMADE ICE CREAM - NO-COOK VERSION
Mother's no-cook very versatile ice cream recipe that's rich and creamy. Add fruits of your choice, peppermint candy, or chocolate chips and marshmallows. Time does not include churning ice cream.
Provided by BeachGirl
Categories Frozen Desserts
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients and 1 quart of the milk, adding fruit if desired (optional).
- Pour into a 2-gallon ice cream freezer.
- Add enough of the remaining 1-quart milk to fill the ice cream canister to the fill line on the canister.
- You may not need all of this last quart.
- Do not over-fill the canister.
- Make ice cream according to manufacturer's instructions for the ice cream freezer/churn.
- VARIATION: For Peppermint and Chocolate: Crush 1 small bag of peppermint candy pieces and add 1 small (6 oz) bag of chocolate mini-chips.
- Add marshmallows and/or nuts, if desired.
MAPLE WALNUT ICE CREAM
A Canadian favorite! This sweet ice cream actually stays soft even after a week.
Provided by Kim Tymecki
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 4h5m
Yield 8
Number Of Ingredients 12
Steps:
- Pour cream into a large bowl and set a mesh strainer over the bowl. Whisk egg yolks together in a separate bowl.
- Heat milk, sugar, and corn syrup together in a saucepan over medium-low heat until milk begins to steam, about 5 minutes. Slowly pour about 1/2 cup heated milk into the egg yolks, whisking constantly. Scrape egg yolk mixture into the saucepan with a heatproof spatula.
- Cook and stir milk mixture constantly with the spatula, scraping the bottom of the saucepan often, until mixture thickens and coats the spatula, about 10 minutes. Remove saucepan from heat; pour mixture through the mesh strainer into the cream.
- Stir 3/4 cup maple syrup, coarse salt, and vanilla into cream mixture, then place the bowl over a larger bowl of ice water; stir to cool to room temperature. Chill mixture in the refrigerator, about 2 hours.
- Preheat oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
- Toast walnuts in the preheated oven until they turn golden brown and become fragrant, about 15 minutes. Set nuts aside to cool to room temperature. Chop nuts coarsely.
- Heat the 1/2 cup plus 1 tablespoon maple syrup in a saucepan until it comes to a boil. Stir in walnuts, and return to a boil. Stir nuts for 10 seconds, remove from heat; set aside to cool completely. The nuts will be wet and sticky when cooled.
- Remove cream mixture from the refrigerator, pour into your ice cream maker, and freeze according to manufacturer's instructions. During the last few minutes of churning, stir in wet walnuts.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 46.1 g, Cholesterol 192.8 mg, Fat 32.5 g, Fiber 1.3 g, Protein 6.9 g, SaturatedFat 13 g, Sodium 77.3 mg, Sugar 37.3 g
MAPLE-WALNUT ICE CREAM
With years of ice cream making to her credit, Patricia Rausch of Kearny, New Jersey came up with this refreshing treat. "My thick homemade fudge sauce makes an excellent topping for the ice cream, which has a hint of maple flavor."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1 quart ice cream (2 cups sauce).
Number Of Ingredients 14
Steps:
- In a small saucepan, heat half-and-half to 175°; stir in the sugar. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and extracts., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. During the last 5 minutes, add half of the syrup and walnuts. Refrigerate remaining mixture until ready to freeze; repeat the process, adding remaining syrup and walnuts. Transfer to a freezer container; freeze for 2-4 hours before serving., In a heavy saucepan over medium heat, melt caramels with milk. Stir in chocolate chips until melted. Stir in cream until blended. Remove from the heat. Stir in walnuts and vanilla. Serve warm over ice cream. Refrigerate leftover sauce.
Nutrition Facts : Calories 769 calories, Fat 51g fat (26g saturated fat), Cholesterol 129mg cholesterol, Sodium 179mg sodium, Carbohydrate 73g carbohydrate (64g sugars, Fiber 2g fiber), Protein 11g protein.
MAPLE NUT ICE CREAM
Number Of Ingredients 6
Steps:
- • Blend all the ingredients together except the nuts. Pour into an ice cream machine, and process. Add the chopped walnuts about halfway into the freezing process. The nut pieces should be no bigger than a chocolate chip. FOR VANILLA ICE CREAM USE: 2 cups half-and-half 1 cup milk 2 tablespoons honey (optional) 3/4 teaspoon powdered stevia extract 1 tablespoon vanilla extract • Blend all the ingredients together in a blender. Pour into the container of an ice cream machine, and process according to directions. NOTE: I found that the two recipes above did not work well using yogurt or tofu because the flavor was poor. However, you are welcome to try it for yourself.
Nutrition Facts : Nutritional Facts Serves
HOMEMADE MAPLE-WALNUT ICE CREAM
When my family has get-togethers, I frequently receive a request to make this scrumptious ice cream. The walnuts make a delicious complement to the maple flavor-Sandra McKenzie, Braham, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 quart.
Number Of Ingredients 6
Steps:
- In a small saucepan, heat the milk to 175°. Combine eggs and honey. Whisk in a small amount of the hot mixture to the egg mixture. Return all to the pan, whisking constantly., Cook over low heat until mixture coats the back of a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and maple flavoring. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. For each batch, add some of the walnuts during the 5 minutes of processing. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
Nutrition Facts : Calories 358 calories, Fat 29g fat (15g saturated fat), Cholesterol 137mg cholesterol, Sodium 53mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
MAPLE WALNUT ICE CREAM SAUCE
Make and share this Maple Walnut Ice Cream Sauce recipe from Food.com.
Provided by andypandy
Categories Sauces
Time 14m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy saucepot combine the maple syrup, brown sugar, butter and water.
- Stir over medium heat until mixture comes to a boil.
- Over low heat simmer until slightly thickened which takes about ten minutes.
- Stir in the cream, vanilla, and nuts.
- Cool to room temperature before using so it will thicken to right consistency.
- Makes 1 cup of sauce.
Nutrition Facts : Calories 206.8, Fat 3.3, SaturatedFat 2, Cholesterol 8.8, Sodium 26.4, Carbohydrate 45.4, Sugar 40.8, Protein 0.3
MAPLE WALNUT ICE CREAM
Categories Milk/Cream Ice Cream Machine Dairy Nut Dessert Kid-Friendly Frozen Dessert Walnut Summer Maple Syrup Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/2 quarts
Number Of Ingredients 9
Steps:
- Boil syrup in a 2-quart heavy saucepan over moderately high heat until reduced to 3/4 cup, 5 to 10 minutes. Stir in cream, milk, and salt and bring to a boil over moderate heat.
- Whisk eggs in a large bowl, then add hot cream in a slow stream, whisking. Transfer to saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F, 1 to 2 minutes (do not let boil).
- Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.
- Freeze custard in ice-cream maker until soft-frozen, then, with motor running, add nuts. Continue churning ice cream until frozen, then transfer to an airtight container and put in freezer to harden.
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