Walnut Ice-Cream with Maple Syrup

Originally, for this week I did have a different ice-cream recipe in mind. However, I have received so many excited e-mails since I posted this recipe in the German section of my cyber kitchen three weeks ago that I just had to translate it for you. Keeping this recipe from you any longer, simply wouldn't be fair... You think it would? Well, try just one spoonful of this ice-cream and you will have to agree, it wouldn't!

Ingredients (makes about 600 ml ice-cream):

1 cup shelled walnuts
1/3 cup milk
3 tablespoons maple syrup
3 egg yolks
1/3 cup sugar
1 egg white
3/4 cup heavy (whipping) cream

Tip: See Tip and closing remark on the Cappuccino-Chocolate Ice-Cream page (use your browser function to get back to this page).

Preparation (about 40 minutes plus freezing time):

1. In a dry pan, over medium heat warm the walnuts until lightly toasted. Turn repeatedly.

2. Finely chop the toasted walnuts, put them back into the pan and add the milk and maple syrup. Combine and let cool down.

3. Beat the egg yolks and the sugar until creamy. With a clean set of beaters, beat the egg whites until stiff. Whip the heavy cream.

4. Add the walnut mixture to the egg yolks and combine. Cautiously fold in the egg whites and the whipping cream - preferably with a wooden spatula. Transfer the custard to an ice-cream maker and process. Freeze the ice-cream in your freezer until firm.

A truly mouth-watering recipe, isn't it? This walnut ice-cream goes very nicely with pretty much any milk- or cream-based ice-cream. Try French vanilla! Oh, and it's also great with some rasp- or blackberry sorbet ... enjoy!