Maple Nut Ice Cream. I have fond memories of my parents taking us kids to Baskin Robbins. When I was little. I could never understand why they chose to eat maple nut ice cream when there were 31 perfect flavors such as root beer float and peanut butter & jelly right under our noses. And then I grew up. And I understood. And now my favorite ice cream in the entire world is maple nut.
If you plan on going on a few homemade ice cream excursions of your own this summer, I recommend investing in a few large GladWare containers. They’re inexpensive and super handy for large amounts of ice cream glory.
Maple Nut Ice Cream
Makes about 2/3 gallons of ice cream.
- 2 1/2 cups sugar
- 1 teaspoon salt
- 4 cups heavy whipping cream
- 5 cups 2% milk or half and half
- 1/4 cup maple extract
- 1 1/2 cups walnuts, chopped
- 1 tablespoon fresh lemon juice
- 10-pound bag ice cubes, for chilling
- 3 cups Ice cream salt, for chilling
Put the sugar, salt, cream, milk, maple, walnuts, and lemon juice into the ice cream canister in the order listed (this order prevents the lemon juice from turning the dairy into buttermilk) and stir well. Place the blade in and lid on the canister tightly so that no ice cream salts get inside.
Finish putting the ice cream maker together completely. Plugin the machine to make sure everything is set up correctly. If successful, unplug for now and go to the next step.
Place the canister into the ice cream bucket and place about 3 inches of ice all around the bottom of the canister. Carefully pour a layer of ice cream salt over the ice. Continue layering like this until you reach the top edge of the canister. Secure the ice cream maker motor to the top.
Plug the ice cream maker in again and allow it to churn until it stops (or almost stops) on its own. This will take about 20-40 minutes.
Carefully remove the ice cream container. Move the ice cream to a large airtight container and freeze it right away.
It is best to freeze your ice cream overnight so the it can firm up.
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