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Maple Walnut Buttercrunch Ice Cream

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

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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.