Maple Walnut Ice Cream Dairy Free Recipes

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.

Steps:

• Place banana, maple syrup, cinnamon and vanilla extract in a food processor and allow the motor to run until it's smooth and creamy. Stop and break up large clumps with a spatula as needed.
• Stir in walnut pieces.
• **Tips: Can easily double.
• **If you are not going to eat right away put in freezer safe container with a lid being sure to stir every hour or so to keep it from getting too icy.

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 bow, then add hot cream in a slow stream, whisking.
• Transfer to a 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 an 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.