Ice Cream Social "Maple Ice Cream with Salty Buttered Nuts"

FALL IS HERE! To welcome in this wonderful season I have to post an Ice Cream recipe, but not just any recipe, a seasonal recipe. Pumpkin, cinnamon, warm buttered nuts, and maple syrup are all the things I want in my fall treats. This Jeni's Ice Cream recipe takes some of those flavors and combines them into, "Maple Ice Cream w/ Salty Buttered Nuts." Maple Ice Cream is great paired with pumpkin pie, on top of pancake, or even with a warm cup of coffee. My parents went nuts for this Ice Cream and if you are a Maple Syrup lover you will too!

To begin you will need a few ingredients:

-2 cups whole milk

-1 tablespoon plus one teaspoon cornstarch

-3 tablespoons cream cheese

-1/2 teaspoon fine sea salt

-1 1/4 cup heavy cream

-2 tablespoons light corn syrup

-1 1/2 cups grade B or C pure maple syrup *VERY IMPORTANT* make sure you get good quality syrup. This could make or break your Ice Cream. This recipe makes about one quart of Ice Cream.  

Later you will need more ingredients to make your nuts, but let's get the Ice Cream part first.

Get out your bowls ya'll. Things are about to get serious(:

First take the cornstarch and 2 tablespoons of the milk and combine until you get a slurry mixture. Set that aside. In a seperate, medium bowl whisk your soft cream cheese and sea salt then set aside. Finally mix the cream, milk, and corn syrup in a large bowl and set aside. 

In a large saucepan bring the maple syrup to a boil over medium to high heat. After it begins to boil reduce heat and continue to boil until the syrup begins to darken around the edges. Be careful not to leave on the burner too long because it could possibly burn. Remove from heat and slowly add the cream mixture stirring constantly. Place back on burner and boil for about 4 minutes. Remove from heat and add the cornstarch slurry you prepared earlier. Bring back to a boil, once again, and stir for 1 minute. Remove from heat. Take the cream mixture and whisk with the cream cheese mixture until smooth.

   

The next step is very important. Your mixture is still going to be warm. You'll have to chill the mixture in order for it to become solid. Take a large ziplock bag and pour the mixture in making sure it is fastened tight. Then take a large bowl and put an immense amount of ice in it. Dump the bag containing the Ice Cream base in the ice and let it chill for at least 30 MINUTES! 

While you wait for the base to chill get started on the nuts. You will need:

-3/4 cup of almonds or pecans

-1 tablespoon unsalted butter

-1/2 teaspoon sea salt 

Preheat your oven to 350 degrees F. Melt your butter and mix the nuts in the butter till fully coated. Next add the salt and mix. 

Place the nuts on a baking sheet and pop in the oven for about 10-15 minutes. This is my favorite part because it makes your house smell divine!

Now let's get back to the Ice Cream. Once the base is chilled get your Ice Cream machine out. Pour your base into the machine and let the magic begin for about 20-30 minutes. About 5 minutes before the Ice Cream is finished add in your salty nuts. Then, ta-da, you have a fall-tastic Ice Cream. You can eat it right away ,if you like soft serve, or set in the freezer if you want it a little more firm. 

Try this Jeni's Ice Cream recipe... I promise you won't regret it. This will be wonderful for cold weekends in. I know that's a little ironic considering it's Ice Cream, but the flavors scream fall. Cuddle up, put on a movie, and enjoy your homemade Ice Cream. If you tried this out,and found it helpful,let me know. Happy Ice Cream eating!

-AbbeyShae