Maple Walnut Ice Cream
Introduction: Indulge in the luxurious symphony of flavors and textures with our Maple Walnut Ice Cream – a keto-friendly dessert that seamlessly blends rich creaminess, the nutty crunch of toasted walnuts, and the subtle sweetness of sugar-free maple syrup. Crafted to perfection, this recipe is a celebration of decadence without compromising on your dietary choices.
Ingredients: Our Maple Walnut Ice Cream requires a curated selection of premium ingredients to elevate the taste experience. These include 2 cups of velvety heavy cream, 1 cup of unsweetened almond milk, 3/4 cup of powdered erythritol (or any keto-friendly sweetener), 4 large egg yolks, 1/4 cup of sugar-free maple syrup, 1 teaspoon of vanilla extract, and 1/2 cup of meticulously toasted and chopped walnuts.
Nutrition Facts: Delve into guilt-free enjoyment with each serving containing a mere 290 calories, 29g of total fat, 15g of saturated fat, 3g of total carbohydrates, 1g of dietary fiber, 0g of sugars, and 4g of protein.
Servings: This delectable creation yields approximately 8 servings, making it an ideal treat to share or savor throughout the week.
Instructions:
- Toast the Walnuts: Elevate the walnut flavor by toasting them in a preheated oven at 350°F (175°C) for 5-7 minutes, ensuring a golden and fragrant result.
- Prepare the Ice Cream Base: Combine the heavy cream and almond milk in a saucepan, gently simmering over medium heat – a crucial step to achieve the perfect texture.
- Whisk the Egg Yolks (optional): In a separate bowl, whisk together the egg yolks and erythritol until a harmonious mixture is achieved.
- Temper the Eggs (optional): Gradually introduce a small amount of the hot cream mixture into the egg yolks while whisking continuously. Slowly incorporate more hot cream until the eggs are tempered.
- Combine and Cook: Pour the tempered egg mixture back into the saucepan, cooking over low heat with constant stirring until the mixture thickens to coat the back of a spoon, without allowing it to boil.
- Add Flavors: Remove from heat and infuse the ice cream base with the delightful notes of sugar-free maple syrup and vanilla extract.
- Chill: Allow the mixture to cool to room temperature, then refrigerate for a minimum of 4 hours or overnight to enhance the flavors.
- Churn the Ice Cream: Embrace the magic of an ice cream maker, following the manufacturer’s instructions for a smooth and creamy texture.
- Add Walnuts: During the final moments of churning, introduce the star of the show – the toasted walnuts, ensuring an even distribution.
- Freeze: Transfer the churned ice cream into a lidded container, freezing it for at least 4 hours until it reaches the desired firmness.
- Serve and Enjoy: With anticipation, scoop out a portion of this divine Maple Walnut Ice Cream, relishing the perfect marriage of sweetness and crunch that will leave your taste buds dancing with joy.
Conclusion: Our Maple Walnut Ice Cream is not just a dessert; it’s a masterpiece meticulously crafted to deliver an unparalleled experience of taste and texture. Share this delightful treat with loved ones or savor it as a personal indulgence. With each spoonful, embark on a journey of flavor that transcends the boundaries of traditional ice cream, embracing a world where health-conscious choices and irresistible decadence coexist in perfect harmony.
Dive into the luscious world of vegan-friendly indulgence with this Maple Walnut Ice Cream. Immerse yourself in the rich, creamy goodness of this frozen treat, where the warm notes of maple perfectly complement the crunch of toasted walnuts. This dessert is not only a delicious homage to traditional flavors but also a guilt-free delight for those on a Vegan journey. Let’s embark on a culinary adventure that combines sweet, nutty, and creamy elements in every spoonful.
Recipe: Maple Walnut Ice Cream
Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 3/4 cup powdered erythritol (or any keto-friendly sweetener)
- 4 large egg yolks
- 1/4 cup sugar-free maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts, toasted
Nutrition Facts (Per Serving – Makes approximately 8 servings):
- Calories: 290
- Total Fat: 29g
- Saturated Fat: 15g
- Total Carbohydrates: 3g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 4g
Servings:
This recipe yields approximately 8 servings.
Instructions:
1. Toast the Walnuts:
- Preheat the oven to 350°F (175°C). Spread the chopped walnuts on a baking sheet and toast them in the oven for about 5-7 minutes or until they become golden and fragrant. Be sure to watch them closely to prevent burning.
2. Prepare the Ice Cream Base:
- In a saucepan, combine the heavy cream and almond milk. Heat the mixture over medium heat until it reaches a gentle simmer. Do not boil.
3. Whisk the Egg Yolks:(optional)
- In a separate bowl, whisk the egg yolks and erythritol until well combined.
4. Temper the Eggs:(optional)
- Slowly pour a small amount of the hot cream mixture into the egg yolks while continuously whisking to temper the eggs. Gradually add more hot cream until the egg mixture is warmed.
5. Combine and Cook:
- Pour the tempered egg mixture back into the saucepan with the remaining hot cream. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not let it boil.
6. Add Flavors:
- Remove the mixture from heat and stir in the sugar-free maple syrup and vanilla extract.
7. Chill:
- Allow the ice cream base to cool to room temperature, then refrigerate it for at least 4 hours or overnight.
8. Churn the Ice Cream:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
9. Add Walnuts:
- During the last few minutes of churning, add the toasted walnuts.
10. Freeze:
- Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.
11. Serve and Enjoy:
- Scoop out this delightful Maple Walnut Ice Cream and savor the perfect blend of sweetness and crunch.