My all time favourite kind of ice cream is maple walnut. However, since we got back from Italy I have been on a gelato kick. I even purchased a cookbook called, The Ciao Bella Book of Gelato & Sorbet. I find it hard to get good gelato in Calgary so I figured I would start making my own. While looking through the cookbook I came across a recipe for maple walnut gelato; so of course I had to try it out! The gelato turned out delicious. I sometimes find that maple walnut ice cream can be a little too rich for me but this gelato was just right.
Another thing I love about gelato is that it is lower in fat and calories than traditional ice cream; so you don’t have to worry about having two scoops! This gelato is great served on its own; but would be amazing with homemade apple pie.
Maple Walnut Gelato
from The Ciao Bella Book of Gelato & Sorbet
2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup sugar
6 tablespoons pure maple syrup (grade A for a delicate flavour and grade B for a richer maple taste)
1 cup chopped roasted walnuts, frozen
In a heavy saucepan mix the whole milk and cream. Place over medium-low heat, stirring occasionally until the mixture reaches 170°F.
In a standing mixer combine the 4 egg yolks with the sugar and beat until pale yellow in colour, and light and fluffy. Temper the egg yolks by very slowly adding the heat milk mixture, while whisking constantly. Once all of the milk mixture has been added to the eggs return the sauce pan to the heat and cook, stirring frequently, until the mixures reaches 185°F. You will know it is done when the custard coats the back of a wooden spoon.
Allow mixture to fully cool before placing it in the refrigerator for at least 4 hours.
Whisk the maple syrup into the chilled custard. Pour the mixture into the container of an ice cream maker and follow the manufactures instructions. Once ice cream is finished gently stir in the frozen chopped walnuts. Transfer the gelato to an air tight container and freeze for at least 2 hours before serving.