In Australia, most maple syrup is A grade. B grade is produced later in the season and is darker, with more minerals, a higher viscosity and a stronger maple flavour. Luc, our local Canadian importer and ambassador of maple syrup, assures me that the closest here is Coles Brand. My can of B grade, however, had been schlepped all the way from Canada so I decided to feature it in this delectable ice cream. The salty nuts are a fantastic addition and remain crunchy as they are coated in butter. This time, I was entirely faithful to an original recipe from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer. Yum!
Measure 2 cups of milk. Remove 2 tablespoons of the milk to make a slurry with 4 teaspoons of cornflour (cornstarch) and set aside. In another bowl or measuring cup measure 1¼ cups of double cream and mix in 2 tablespoons of corn syrup. Set aside. In a saucepan, bring 1½ cups of maple syrup to boil and allow it to boil for 8 minutes until the edges begin to darken. Remove from the heat and, while stirring, carefully add the cream and corn syrup mixture followed by the milk. Bring to boil again and simmer for 4 minutes. Remove from the heat and add the cornflour slurry. Stir well, return to the heat and allow to thicken. In a large bowl whisk 3 tablespoons of softened cream cheese with ½ a teaspoon of salt. Gradually add the hot mixture and whisk until smooth. Cool the mixture thoroughly, preferably overnight, before churning. For the salted buttered walnuts preheat your oven to 180ºC (350ºF). Combine ¾ of a cup of walnut halves or quarters with 1 tablespoon of melted butter and ½ a teaspoon of fine sea salt. Toss well and spread evenly onto an oven tray. Bake for 10 – 15 minutes until fragrant and allow to cool completely before folding into your churned ice cream.
michelle picker cooks 