Categories: Ice Cream
Ingredients
- 2 cups whole milk, divided
- 4 tsp cornstarch
- 1 1/4 cups heavy cream
- 1 cup dark amber maple syrup
- 1/2 tsp sea salt
- 1 1/2 cups toasted walnuts, chopped
Directions
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In a small bowl, whisk 1/4 cup of the milk with the cornstarch until smooth. In a large saucepan, combine the heavy cream, maple syrup, salt and remaining 1 3/4 cups milk. Bring to a boil over medium-high heat. Add the milk-cornstarch slurry, continuously whisking until thickened, about 1 minute.
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Pour thicken maple cream base into a clean bowl and nest it into a larger bowl filled with ice water. Let stand, stirring occasionally, until cold, about 1 hour.
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Cover and refrigerate overnight. The following day, spin the mixture in an ice cream maker as directed. Just before the ice cream is done, add the walnuts. Transfer to a freezer-safe container and freeze until solid.