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Ingredientes
- 1Â 1/2 c. Walnuts, minced
- 1Â 1/2 c. Lowfat milk
- 8 x Egg yolks
- 1 c. Maple sugar
- 1Â 1/2 c. Heavy cream, cool
Direcciones
- 1) Preheat the oven to 250 degrees and toast the walnut pcs till they are lightly browned. Allow to cold.
- 2. Heat the lowfat milk with 1/2 c. of walnuts in a heavy saucepan. When the lowfat milk is close to boiling, remove from the heat; cover and let steep for 20 min. Strain and throw away the walnut pcs.
- 3. Whisk the egg yolks and maple sugar together. Add in the hot lowfat milk gradually, stirring constantly, till all the lowfat milk is added (be careful lowfat milk is cold sufficient and you do this very gradually because you do not want to cook the egg yolks in this process). Return this mix to the saucepan and cook over low heat, stirring constantly, till the custard coats the back of a spoon (170 to 175 degrees).
- 4. Pour the heavy cream into a large bowl or possibly container. Strain the custard into the cream. Mix well, then refrigeratethoroughly.
- 5. Freeze according to the directions of your machine. After the ice cream stiffens (about 1 to 2 min before it is done), mix in the remaining 1 c. of walnuts.
- Makes 1 qt.
- recipe!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 8 servings | |
| Calories 225 | |
| Calories from Fat 131 | 58% |
| Total Fat 15.24g | 19% |
| Saturated Fat 6.08g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 31mg | 1% |
| Potassium 178mg | 5% |
| Total Carbs 20.63g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 17.94g | 12% |
| Protein 3.52g | 6% |
