Maple-Walnut-Icecream to Lebovitz

Crazy. Since I do not do anything for weeks from my cookbooks, start a project in which I want to do something once a week from a cookbook and already running like sliced ​​bread. The following ice cream recipe comes from the same as the previous cheesecake ice cream from The Perfect Scoop *.
This time I decided on a more elaborate style of cooking and it has absolutely worth it! I have never had such a great Maple-Walnut ice cream.
The ice cream consists of two components: one from the base cream and then from "Wet Walnuts". You do not just throw in walnuts, no, no! They will be prepared separately!
For a 500 ml serving of ice cream I first prepared the walnuts:
80 g of walnut kernels roughly chop, place on a baking tray lined with baking paper and roast in a preheated oven at 180 ° C for about 10 minutes until the nuts smell .
Immediately put the paper into a clean dishcloth, beat it all together and then rub the nuts between the hands until the peel peels off.
Boil 70 ml of maple syrup in a small saucepan. Add walnut kernels without peel, bring to a boil again, stir well and then let cool completely.
The mass remains slightly liquid and sticky, but we want that.
200 ml of milk heat lukewarm in a small pot. Beat 3 egg yolks until frothy, then slowly add the milk while stirring. Put all the measures back in the pot and heat at medium temperature, stirring constantly until the mass thickens slightly. Do not boil!
Pour 200 ml of cream into a bowl and stir in the egg milk.
and a few drops of vanilla extract and continue to stir until it cools slightly.
Then put in the fridge for an hour before adding the mass to the icemaker.
Just before the end of the ice-cream seasoning, add the walnuts to the maple syrup and stir in briefly.
A very delicious, creamy and nutty ice cream!

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