Maple Walnut Ice Cream
|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.