MAPLE WALNUT ICE CREAM
A Canadian favorite! This sweet ice cream actually stays soft even after a week.
Provided by Kim Tymecki
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 4h5m
Yield 8
Number Of Ingredients 12
Steps:
- Pour cream into a large bowl and set a mesh strainer over the bowl. Whisk egg yolks together in a separate bowl.
- Heat milk, sugar, and corn syrup together in a saucepan over medium-low heat until milk begins to steam, about 5 minutes. Slowly pour about 1/2 cup heated milk into the egg yolks, whisking constantly. Scrape egg yolk mixture into the saucepan with a heatproof spatula.
- Cook and stir milk mixture constantly with the spatula, scraping the bottom of the saucepan often, until mixture thickens and coats the spatula, about 10 minutes. Remove saucepan from heat; pour mixture through the mesh strainer into the cream.
- Stir 3/4 cup maple syrup, coarse salt, and vanilla into cream mixture, then place the bowl over a larger bowl of ice water; stir to cool to room temperature. Chill mixture in the refrigerator, about 2 hours.
- Preheat oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
- Toast walnuts in the preheated oven until they turn golden brown and become fragrant, about 15 minutes. Set nuts aside to cool to room temperature. Chop nuts coarsely.
- Heat the 1/2 cup plus 1 tablespoon maple syrup in a saucepan until it comes to a boil. Stir in walnuts, and return to a boil. Stir nuts for 10 seconds, remove from heat; set aside to cool completely. The nuts will be wet and sticky when cooled.
- Remove cream mixture from the refrigerator, pour into your ice cream maker, and freeze according to manufacturer's instructions. During the last few minutes of churning, stir in wet walnuts.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 46.1 g, Cholesterol 192.8 mg, Fat 32.5 g, Fiber 1.3 g, Protein 6.9 g, SaturatedFat 13 g, Sodium 77.3 mg, Sugar 37.3 g
AMARETTI ICE CREAM BALLS
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Crush cookies by hand or in plastic bag. Place onto a sheet pan. Dampen the cookie crumbs with the liqueur. Scoop ice cream balls onto the sheet pan and roll around until covered. Place the balls into a serving dish and top with chocolate sauce and whipped cream.
MAPLE CREAM BERRIES & WALNUT ICE CREAM-RACHAEL RAY
From Rachael Ray 30 Minute Meals-"Thank me Later" 2008 episode. A delicious easy dessert that presents well! Wonderful for guests. My daughter was watching Rachael Ray as she made this recipe. We tried it that night and it was fantastic!!!
Provided by Lori 811980
Categories Frozen Desserts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine maple syrup, cinnamon stick, nutmeg and cream in a small pot, bring to a bubble, reduce heat to low and simmer for 20 minutes. Remove from heat and combine with berries.
- Serve warm berries in small bowls topped with scoops of ice cream.
Nutrition Facts : Calories 936.7, Fat 59.1, SaturatedFat 15.9, Cholesterol 81.5, Sodium 34.9, Carbohydrate 94.9, Fiber 8.9, Sugar 24.7, Protein 19.7
LEMON TART ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 19h
Yield 24 (1/2 cup) servings
Number Of Ingredients 22
Steps:
- Lemon Ice Cream Base:
- Combine whole milk, heavy cream, inverted sugar, egg yolks, granulated sugar, milk powder, and stabilizer in a large stainless steel bowl. Place the bowl over boiling water.
- Stirring constantly, slowly cook the mixture until a thicker consistency. Add chopped candied lemon zest and lemon oil extract to the mixture. Cool down the mixture over an ice water bath. Cover and refrigerate the ice cream bath overnight. The next day, process in an ice cream maker according to manufacturer's directions.
- Crumbles:
- Preheat the oven to 350 degrees F.
- In the bowl of a stand mixer, cream the butter and sugar on low speed. Add flour, almond flour, and salt and continue mixing on low until fully incorporated, about 3 to 4 minutes. Using your hands, break the dough into small crumbles and place them on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Let cool completely and cover with plastic wrap to keep dry.
- Meringue:
- Preheat the oven to 250 degrees F.
- In a clean, dry mixing bowl, whip the egg whites to soft peaks. On low speed, gradually add the granulated sugar to the meringue, increase the speed, and whip the meringue to stiff peaks. Transfer meringue to a piping bag and pipe out the meringue into long cylinder shapes on a silpat or piece of parchment paper. Dust the tops with the powdered sugar. Bake for 2 hours. Let cool completely. Crumble the meringue and cover with plastic wrap to keep dry.
- Lemon Tart Ice Cream:
- Combine eggs, granulated sugar, powdered glucose, and fresh lemon juice in a large stainless steel bowl. Place the bowl over a large pan of boiling water. Stirring constantly, slowly cook the mixture to curd consistency. Place the mixture over an ice water bath and cool down to 100 degrees F. Add butter and combine well. Refrigerate the mixture until very cold.
- Process the ice cream in an ice cream maker according to manufacturer's directions. Transfer the ice cream to a large mixing bowl and fold in the crumbles and meringue pieces. Then add the lemon ice cream base and fold to combine until the 2 ice creams are nicely marbled. Transfer to airtight containers and freeze until hardened, about 2 hours.
BLACK PEPPER-CINNAMON HONEY WITH FRUIT AND ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the honey, pepper, and cinnamon stick in a small pot over low heat. When ready to serve, add the fruit to the honey mixture and toss. Put a scoop of ice cream into each serving dish and top with the honey mixture. Garnish with cookies and serve.
BERRIES WITH ALMOND CREAM AND AMARETTI
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl add the berries and douse with the liqueur. Sprinkle with 1 tablespoon of sugar and let the berries macerate to get their juices flowing.
- In a large bowl, add the cream, 2 tablespoons of the remaining sugar and almond extract. Beat the cream with a whisk or electric beater until the cream forms peaks.
- Serve the berries in dessert dishes topped with whipped cream and crushed amaretti cookies.
VERY BERRY SMASH WITH MERINGUES AND SORBET OR ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mash the berries and herbs with the limoncello or syrup in a bowl with a potato masher or fork. Let stand for 5 minutes.
- Scoop the sorbet or ice cream into serving bowls and add the meringues. Pour the berry mash on top.
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