December 14, 2018
Desserts, Freezer, Dairy,
North American, July 4th, Summer, Ice Cream Maker, Heavy Cream more
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"Going through my cookbooks to make more room in the bookcase. Finding some gems! You can substitute maple syrup for the granulated maple sugar if needed. This will need to chill overnight before cranking."
Scald cream, dissolving into it the granulated maple sugar and maple syrup and the salt. Chill overnight in a glass container.
Freeze in a crank ice cream freezer, adding nuts and chopped hard maple sugar before the last 20 cranks. Pack and freeze until hard.
SAUCE: Whisk cornstarch and water until no lumps. Heat with syrup until slightly thickened. Remove from stove, add rum and walnuts.
Serve ice cream with sauce drizzled on top.
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