150 ml (5 fl oz) maple syrup
4 egg yolks
300 ml (1/2 pt) double cream
100 g (4 oz) chopped walnuts
4 egg yolks
300 ml (1/2 pt) double cream
100 g (4 oz) chopped walnuts
method
1. Boil the maple syrup until it is very thick.
2. Beat the egg yolks until they are very thick and light.
3. Pour into the top of a double boiler and slowly add the hot syrup, whisking constantly.
4. Continue beating the yolks and syrup in a double boiler until it thickens to the consistency of whipped cream.
5. Remove the top of the double boiler from the heat and stand in a bowl full of ice cubes.
6. Continue beating the yolks until they are completely cold.
7. Whisk the cream until it is thick enough to hold its shape. Carefully fold into the yolk mixture, starting with just one spoonful and gradually adding the remainder. Stir in the walnuts.
8. Pour the ice cream mixture into a plastic tray or mould, cover and freeze.
9. This ice cream does not need stirring while it is freezing and one can therefore unmould it.
10. Serve in slices or scoops, decorated with glazed walnut halves and a rum, brandy or coffee sauce.
2. Beat the egg yolks until they are very thick and light.
3. Pour into the top of a double boiler and slowly add the hot syrup, whisking constantly.
4. Continue beating the yolks and syrup in a double boiler until it thickens to the consistency of whipped cream.
5. Remove the top of the double boiler from the heat and stand in a bowl full of ice cubes.
6. Continue beating the yolks until they are completely cold.
7. Whisk the cream until it is thick enough to hold its shape. Carefully fold into the yolk mixture, starting with just one spoonful and gradually adding the remainder. Stir in the walnuts.
8. Pour the ice cream mixture into a plastic tray or mould, cover and freeze.
9. This ice cream does not need stirring while it is freezing and one can therefore unmould it.
10. Serve in slices or scoops, decorated with glazed walnut halves and a rum, brandy or coffee sauce.
serving amount
serves 8
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