I have fond memories of my parents taking us kids to Baskin Robbins when I was little. I could never understand why they chose to eat maple nut ice cream when there were 31 perfect flavors such as root beer float and peanut butter & jelly right under our noses. And then I grew up. And I understood. And now my favorite ice cream in the entire world is maple nut.
If you plan on going on a few homemade ice cream excursions of your own this summer, I recommend investing in a few large GladWare containers. They’re inexpensive and super handy for large amounts of ice cream glory.
- 2 1/2 cups sugar
- 1 teaspoon salt
- 4 cups heavy whipping cream
- 5 cups milk
- 1 tablespoon fresh lemon juice
- 1/8 cup maple extract
- 1 1/2 cups walnuts, chopped
- 10-pound bag ice cubes, for chilling
- 3 cups Ice cream salt, for chilling
Put all ingredients into ice cream canister and stir well. Place the blade in and lid on canister tightly so that no ice cream salts get inside.
Finish putting ice cream maker together completely. Plug in the machine to make sure everything is set up correctly. If successful, unplug for now and go to the next step.
Place ice all around the bottom of the canister. Carefully pour a layer of ice cream salt over the ice. Continue these layers until you reach the top of the canister. Plug ice cream maker in again and allow it to churn until it stops (or almost stops) on its own. This will take about 20-40 minutes. You can serve right away, but it is best to freeze in an air-tight container for a couple of hours first so ice cream can firm up.
You see, some people think my blog is about my culinary genius; but, it is so very not. It is merely a continuing story of my taste buds growing up.