Corrections to above posted recipe:
How many of you love ice cream? Wow, I could hear that enthusiastic Yes, all the way here in SSM. how many of you have made ice cream that has great texture, even after being frozen? Wait, everything's quiet. Well kids, let the Chief show you how it's done. I give you Maplenut Ice Cream. And let me just say that this stuff is amazing. Want the recipe? I thought so.
Pay attention, I'm only going to type this once.
Addie, quit throwing things at me. Remember, I live in the snow capital of the United States. Winter will be back. Now pay attention.
2 1/2 cups heavy cream
1 1/2 cups whole milk (set aside a half cup to mix with egg yolks and sugar)
6 large egg yolks, just the yolks. cup grade b maple syrup (found wherever pure
1/2 cup grade-b maple syrup (can be purchased in bulk food stores)
1/4 cup light corn syrup
3 tbs, sugar
1/2 tsp. salt
1 packet Knox unflavored gelatin
1/2 tsp. butter flavoring
1 cup broken walnut, or pecan pieces.
Put the cream and the milk into a saucepan over medium heat. While it's heating, beat the egg yolks and sugar together. Add the half cup of milk to the yolks and sugar and whisk together until smooth.
Add the Maple syrup to the heating milk/cream mixture and whisk together for thirty seconds of so. Let heat until it's about to start simmering. Add the salt and turn heat to its lowest setting.
Add the gelatine and stir until dissolved. Finally ladle a half cup of the milk and cream base into the egg yolk while stirring. This will temper the egg yolks so that they incorporate smoothly into the base, and not curdle. Turn the heat down again and whisk the yolk/sugar mixture into the pan. Now, add the butter flavor and stir it in. Keep stirring until the base starts to thicken. Tun off the heat and keep stirring. When the ice cream base coats a spoon, and you can run your finger down it without the base dripping, it's thick enough. Now, cool in an ice bath until at least room temperature cold.
Pour this lovely concoction into your ice cream maker and follow the machine's directions for making ice cream. My ice cream maker calls for 30 to forty minutes of churning to make the finished product.
Add the nut meats after the ice cream has been churning for 15 minutes. When done, place in a sealed container and put in the freezer for a day. Then enjoy.
Of course, if you use corn syrup instead of maple syrup, you can add cocoa powder for chocolate ice cream, cream cheese and vanilla, with macerated strawberries for strawberry cheesecake flavor, or add butter scotch, blueberries, peanut butter and chocolate chips, just plain vanilla, or whatever flavor you want. If you add nutmeg and vanilla, you get egg-nog flavored ice cream. You can make any flavor you heart desires, even corn, or mushroom (both of which, when I did them, came out wonderful, especially the mushroom (Must use candy cap mushrooms as they taste like maple)).
Be creative with you flavors. If you make some kind of mint flavored ice cream, don't invite me. I detest the flavor of mint.
But if you enjoy it, more power to you.
And just so ya knows, this base gave me a very nice ice cream texture.
Seeeeeya; Chief Longwind of the North