1 cup Grade B Vermont maple syrup
1 cup sugar
1 ⁄4 cup water
1 cup unsalted butter
2 cups walnut pieces, toasted
Ice Cream Ingredients:
1 1/2 cups unpasteurized heavy cream
1/2 cup whole milk
3/4 cup Grade B Vermont maple syrup
4 farm-fresh egg yolks
- To make the brittle, combine the maple syrup, sugar, butter and water in a heavy-bottomed saucepan over medium heat. Cook until the mixture is melted and creamy. Continue to gently boil and do not stir until the temperature of the mixture reaches 300°F on a candy thermometer, or the hard-crack stage. Immediately stir in walnuts and carefully pour the hot mixture onto an ungreased cookie sheet and spread out to a thin layer with a wooden spoon. Cool completely.
- Break the brittle into large pieces and store in an airtight container, reserving 1 cup of the pieces for the ice cream.
- To make the ice cream, heat the cream and milk in a medium saucepan over medium heat until small bubbles form around the edge but the mixture does not boil. Add the maple syrup, remove from the heat and let steep for 30 minutes.
- In a medium bowl, whisk the egg yolks until pale yellow and thick. Add a little of the warm milk to the eggs, whisking constantly. Then add a little more. Add the egg yolk mixture back into the rest of the milk mixture in the saucepan. Cook slowly over low heat, stirring constantly with a heatproof spatula, until the mixture reaches 180°F and is thickened. Do not overcook or you will have scrambled eggs. Strain through a fine-mesh sieve into a container.
- Set the container in an ice bath and stir occasionally until cold. Seal tightly and refrigerate overnight to ripen the flavors.
- Pour the mixture into your ice-cream maker. Churn until it is 5minutes from becoming ice cream. Remove the lid and add the reserved brittle. Continue to churn for 5 to 10 minutes. Serve or transfer into an airtight freezer container and ripen overnight.
recipe provided by Edible Green Mountains
Tags: eggs, heavy cream, ice cream, milk, walnuts