Maple-Walnut Buttermilk Ice Cream
1-3/4 cups heavy cream
1-1/4 cups buttermilk
Yolks of 5 eggs
1 cup maple syrup, divided
1/8 teaspoon salt
1 cup walnuts, chopped and toasted
In a saucepan, heat cream and buttermilk until it steams, then remove from heat. Meanwhile, beat egg yolks with half of the maple syrup until pale and fluffy, about 3 minutes. Pour 1/2 cup of the hot cream-buttermilk mixture into the egg mixture, whisking as you go, then transfer it all back into the pot to create a loose custard. Stir in the remaining maple syrup. Heat the custard over medium heat, stirring constantly, until it reaches 175Â° on an instant-read thermometer (this is the point at which it will thicken noticeably). Remove from heat, stir in salt, and pour through a strainer into a bowl. Place in refrigerator to chill 6 to 12 hours.
Once mixture is done chilling, it should register between 35Â° and 40Â° on an instant-read thermometer. Pour into ice-cream maker, leaving 3/4 inch at the top to allow for expansion, and prepare according to freezer instructions. Add walnuts during final 5 minutes of chilling.
Allow 6 to 12 hours to chill.
Preparation Time: 30 minutes
Start to Finish Time: 60 minutes
Yield: about 5 cups