by mrslarkin
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Expand1 cup raw walnuts, halves and pieces Ask a question about this ingredient
1 tablespoon chopped fresh sage Ask a question about this ingredient
1 tablespoon egg white Ask a question about this ingredient
2 tablespoons maple syrup Ask a question about this ingredient
1 tablespoon light brown sugar Ask a question about this ingredient
Preheat oven to 300 degrees F. Prepare a parchment-lined cookie sheet. Place walnuts and chopped sage in a small mixing bowl. Mix egg white and maple syrup in a small cup. Add to walnuts and stir well. Sprinkle the brown sugar over and toss to coat nuts completely. Spill walnuts onto cookie sheet, and spread out in one layer.
Ask a question about this stepBake for 15 - 20 minutes, stirring a few times, until nuts are nicely toasted. Slide parchment off of hot cookie sheet onto a cooling rack and cool completely. Store in an airtight container.
Ask a question about this step2 cups heavy cream Ask a question about this ingredient
2 dozen fresh sage leaves Ask a question about this ingredient
In a small saucepan over medium heat, place cream and sage leaves. Using a muddler or a wooden spoon, muddle the leaves now and then as the cream heats. Do not boil. When mixture starts to steam, stir in maple syrup. Remove from heat and let cool completely. Chill in fridge for several hours or overnight.
Ask a question about this stepUsing a slotted spoon, remove the sage leaves from the cream.
Ask a question about this stepPour cream into an ice cream maker and freeze according to manufacturer's instructions. Remove to a freezable container to harden some more.
Ask a question about this stepTo serve, scoop ice cream into bowls, layering the sugared walnuts throughout, or just scattering the nuts on top of the ice cream. If desired, a drizzle of maple syrup tastes pretty yummy, too!
Ask a question about this stepCongrats on the CP, this sounds lovely! I got the book "Jeni's Splendid Ice Cream" for Christmas (which I highly recommend--lots of interesting flavor combos and secret ingredients that contribute to the perfect texture), so I've been on an ice cream making bender lately. I will have to give your recipe a try before I force myself to hide the ice cream maker for my own good :)
thanks, Ms. T! Haha, every time i look at my ice cream maker, i think "i have GOT to put that thing away!" It's dangerous. hazards of the job, i guess.
mrs l, since you are so clever w/ savory dessert elements, here's 2 more ideas i've always wanted to try w/ icecream flavors. i bet you could create great versions of them:
lemon thyme
and
lemon black pepper.
WOW!!!!!
Yes, please! I'll be there in 11 hours, give or take a few. : ) Simply delicious.
This is too much! My Vermont mom loves her maple walnut ice cream - I will have to make this for her!
Thanks Bevi! Now that will be the true test!! Hope mom likes it. :)
Way to blow our NY resolutions Mrs. L :-) Sounds absolutely delicious
now THIS is thinking outside the box. congrats! you should be wicked proud of yourself.
sounds incredible, and those walnuts look ridiculously delicious!
Brilliant, wow. Ok I'm officially in awe!! I eat ice cream year round.
I have to make the ice cream and have it with the tart i made, that would be so good!
I was hoping someone would do something sweet. Lovely.
Thanks, b! You know me, I couldn't *not* do something sweet! But for a change, I didn't bake!
Wow! This sounds fantastic. I love how you made the ice cream with only 3 ingredients & your sugared walnuts must take it over the top.
Thank you hla! The crunch of the nuts and the creaminess of the ice cream is a great combo.
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Sooooooo yummy ...