Food Network: Maple Ice Cream with Candied Walnuts, and Nutty Chocolate Sauce

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Maple Ice Cream with Candied Walnuts, and Nutty Chocolate Sauce
Recipe courtesy Emeril Lagasse, 2002

Ingredients
1 cup Grade A or B maple syrup
2 cups heavy cream
1 cup whole milk
Pinch salt
4 large egg yolks
3/4 teaspoon maple extract
4 teaspoons unsalted butter
1/4 cup packed dark brown sugar
1 cup chopped walnut pieces
1/2 cup chocolate chips
1/2 cup shredded coconut
Waffle or Sugar Cones
Nutty Chocolate Sauce, recipe below

Directions

In a small saucepan, bring the maple syrup to a simmer and cook until
reduced to 3/4 cup, about 5 minutes. Remove from the heat.

In a medium saucepan, combine the cream, milk, reduced maple syrup, and a pinch of salt. Bring to a
gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add
the egg mixture in a slow, steady stream, to the hot cream. Return to medium-low heat and cook,
whisking, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Remove
from the heat and strain through a fine mesh strainer into a clean container. Whisk in the maple
extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
Refrigerate until well chilled, at least 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the
manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve. Line
a baking sheet with waxed paper and set aside. In a medium skillet, combine the butter and brown
sugar. Cook, stirring, over medium heat until the sugar is dissolved. Add the nuts and a pinch of
salt and cook, stirring, until toasted and evenly coated, about 6 minutes. Remove from the heat.

Spread the coated nuts on the prepared baking sheet, stirring with a fork to keep from clumping.

When ready to serve, remove the ice cream from the freezer and let soften at room temperature for 10
minutes. Spread on a flat work surface and mix the candied walnuts, chocolate chips, and coconut
into the ice cream. Scoop into cones and drizzle with nutty chocolate sauce. Serve
immediately.

Ingredients
Nutty Chocolate Sauce:
1/2 cup heavy cream
4 ounces semisweet chocolate, chopped
1 teaspoon Nocello or other nut-flavored liqueur

Directions
In a small, heavy saucepan, bring the cream to a bare simmer over low
heat. Place the chocolate pieces in a medium bowl. Remove the cream from the heat and whisk slowly
into the chocolate. Add the liqueur and continue whisking until the chocolate melts and the sauce
thickens.

Serve the chocolate sauce warm, or let cool to room temperature.

Yield: 3/4 cup