Maple Walnut Ice Cream With Sauce

8-10
Servings
1h
Prep Time
15m
Cook Time
1h 15m
Ready In

Recipe: #31117

December 14, 2018



"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."

Original recipe yields 8-10 servings
OK

Nutritional

  • Serving Size: 1 (116.9 g)
  • Calories 427.6
  • Total Fat - 19.9 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 20.6 mg
  • Sodium - 12.6 mg
  • Total Carbohydrate - 63.2 g
  • Dietary Fiber - 1.5 g
  • Sugars - 59 g
  • Protein - 3.7 g
  • Calcium - 81.9 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.1 mg

Step 1

Scald cream, dissolving into it the granulated maple sugar and maple syrup and the salt. Chill overnight in a glass container.

Step 2

Freeze in a crank ice cream freezer, adding nuts and chopped hard maple sugar before the last 20 cranks. Pack and freeze until hard.

Step 3

SAUCE: Whisk cornstarch and water until no lumps. Heat with syrup until slightly thickened. Remove from stove, add rum and walnuts.

Step 4

Serve ice cream with sauce drizzled on top.

Tips & Variations


No special items needed.

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