Maple Walnut Buttercrunch Ice Cream

recipe
If you have a candy thermometer, use it while making the buttercrunch; cook the sugar mixture to 250°. If not, just cook the sugar until it's golden, as the recipe directs. Chop the buttercrunch into coarse pieces with the food processor, or place it in a zip-top plastic bag and break it with a rolling pin. This recipe also earned our Test Kitchens' highest rating.

Yield:

10 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 256
Caloriesfromfat 29 %
Fat 8.2 g
Satfat 3.7 g
Monofat 2.1 g
Polyfat 1.6 g
Protein 5.2 g
Carbohydrate 42.5 g
Fiber 0.2 g
Cholesterol 79 mg
Iron 0.7 mg
Sodium 109 mg
Calcium 63 mg

Ingredients

Ice Cream:
3 1/2 cups 2% reduced-fat milk
2/3 cup half-and-half
1 1/4 cups maple syrup
3 large egg yolks
Buttercrunch:
Cooking spray
1/3 cup sugar
2 tablespoons light corn syrup
1 tablespoon water
1/4 cup chopped walnuts
2 tablespoons butter
1/8 teaspoon salt

Preparation

To prepare ice cream, combine milk and half-and-half in a medium, heavy saucepan, and bring to a boil. Remove from heat.

Combine maple syrup and egg yolks, stirring well with a whisk. Gradually add half of the hot milk mixture to yolk mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat for 2 minutes or until a thermometer registers 160°, stirring constantly. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

To prepare buttercrunch, line a baking sheet with foil; coat foil with cooking spray. Combine sugar, corn syrup, and 1 tablespoon water in a small saucepan over medium-high heat; bring to a boil, stirring occasionally until sugar dissolves. Cook about 8 minutes or until golden (do not stir). Remove from heat. Stir in walnuts, butter, and salt. Quickly spread buttercrunch in a thin layer on prepared baking sheet. Cool completely. Break buttercrunch into pieces. Place buttercrunch pieces in a food processor; pulse 4 times or until coarsely ground. Spoon ice cream into a freezer-safe container; stir in buttercrunch. Cover and freeze 1 hour or until firm.