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Maple Walnut Ice Cream

During autumn through the eastern forest belt, butternut and also hickory nut, hazelnut, and chinquapin, and even beech nut and the king nut were gathered, walnut was the always favorites. Walnut ice cream is charm of the nutty party, of course, did not depend solely on the subsequently pleasure of cracking its rough shell and extracting the delicious, oily sweet kernel from the great intricate walls. It derived much from the tingling autumn airs, the flaming forest leaves, the wild telegraphing calls of the crows, and also shouts and games of the other children. Sometime still gathers the walnuts, for walnuts is a valuable confection in the market, and a favoring for ice cream.

Maple Walnut Ice Cream

 

Ingredients

4 egg yolks
3 cups table cream
3/4 cup walnut pieces
2 cup amber maple syrup
Beat egg yolks.

Steps

Put table cream in a sauce pan and bring almost to a boil. Beat heated cream into eggs.Cool.Mix in maple syrup just before freezing in ice cream machine. When almost done, stir in walnut pieces.

Note:

This also makes a good Maple Ice Cream Recipe. If you can get Grade B maple syrup, use it instead and reduce it to half-a-cup (you may need to experiment here; possibly 1/4 cup would be better). Note: I used to recommend getting Grade C, but apparently the high-end of that has been renamed Grade B, and the low end of that is illegal to sell in retail stores (at least in Vermont).
Be careful with the cream: If you decrease the milk fat content, then the ice cream will be slushy and have a poor texture.