3 egg yolks
½ cup firmly packed dark brown sugar
1 cup maple syrup
½ tsp. maple flavoring
¼ tsp. salt
3 cups milk
1 ½ cups chopped walnuts
3 cups whipping cream

In a large mixing bowl beat egg yolks until foamy. Gradually add syrup and sugar beating until thick. Add milk, cream, maple flavoring and salt. Chill. In a small mixing bowl beat egg whites until soft peaks form. Fold whites and nuts into chilled maple mixture. Churn in ice cream freezer. Yield 3 quarts.

Note: To heighten maple color, add 1 drop green, 4 drops yellow, 3 drops red to obtain a toast color.

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