(#18) MAPLE WALNUT: Vermont in a Cone

As my co-workers have been catching on to my 100 Scoopsies project, the requests are starting to pour in. One co-worker wouldn't stop reminding me of her love for Maple Walnut Ice Cream.  I'd been planning on getting away for the long weekend, so I figured this would be the perfect opportunity to grab some top-notch maple syrup from Vermont! 

I asked some locals in Jacksonville where I could buy the best maple syrup in the area, and they pointed me to the Sprague & Son Sugarhouse.  Everyone was so friendly--they let us taste each of the syrups and explained the sugaring process to us.  I left with a pint of GRADE B maple syrup (note: you should use GRADE B for its darker color and rich maple taste). 

Back to Scoopsies Headquarters in Boston: I cooked up the Maple Walnut Ice Cream.  I adapted a recipe (this one called for 3/4 cup maple syrup), but the maple flavor wasn't bold enough.  When I gave it another shot, I didn't want the maple syrup to be overbearingly sweet, so I added in a bit of maple extract, which completely balanced it out.  

Make sure to toast the nuts to make them nice and crunchy before throwing them on the stove with the maple syrup!  You'll be seeing more of our Maple Walnut Ice Cream--it's absolutely scrumptious! 

Scoopsies' Maple Walnut Ice Cream

yields about 1.5 quarts

1 1/2 cups heavy cream

1 1/2 cups whole milk

1 1/4 cup GRADE B maple syrup

pinch of salt

3 egg yolks

1 1/2 tsp. maple extract

Walnuts:

1 1/2 cups walnuts, chopped & toasted

1/4 cup GRADE B maple syrup