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Maple Walnut Ice Cream

Western.Chefs's picture
  Rennet tablets 1
  Water 1 Tablespoon
  Milk 1 Cup (16 tbs)
  Heavy cream/Light cream 1 Cup (16 tbs)
  Maple flavor 1⁄4 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  Maple syrup 1⁄2 Cup (8 tbs)
  Chopped walnut 1⁄3 Cup (5.33 tbs)
  Corn syrup 1⁄4 Cup (4 tbs)

Dissolve tablet in the water.
Heat milk while stirring, until comfortably warm, not hot (110°F.).
Remove; stir in rennet quickly.
Pour at once in freezing tray of automatic refrigerator; let stand 10 min on table without moving.
Then freeze in automatic refrigerator with control at coldest setting until almost firm.
Turn into a bowl and beat well with egg beater.
Add cream, and rest of ingredients.
Freeze in a 2 qt crank freezer, using 8 parts ice to 1 part ice cream salt.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2178 Calories from Fat 1329

% Daily Value*

Total Fat 150 g230.9%

Saturated Fat 63.8 g318.9%

Trans Fat 0 g

Cholesterol 351.4 mg117.1%

Sodium 321.5 mg13.4%

Total Carbohydrates 196 g65.3%

Dietary Fiber 8.5 g33.9%

Sugars 127.8 g

Protein 26 g52.6%

Vitamin A 75.2% Vitamin C 2.4%

Calcium 58.8% Iron 28.6%

*Based on a 2000 Calorie diet

Maple Walnut Ice Cream Recipe