Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Julianna Grimes Bottcher
Recipe by Cooking Light July 2006

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

256 calories; calories from fat 29%; fat 8.2g; saturated fat 3.7g; mono fat 2.1g; poly fat 1.6g; protein 5.2g; carbohydrates 42.5g; fiber 0.2g; cholesterol 79mg; iron 0.7mg; sodium 109mg; calcium 63mg.
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