Summer has been eluding us as of late, but that has not stopped my from making one of my favorite treats...
Today we have been blessed with what looks to be a beautiful summer day (they are so few and far between that I've almost forgotten what they look like)...so I thought this would be the perfect day to post an ice cream recipe. But just so you know...it doesn't have to be sunny out to enjoy a bowl of ice cream. House rules.
Wisconsin Maple Nut Ice Cream
1-1/2 cups almond milk
3/4 cup raw sugar
2 cups heavy whipping cream
1 teaspoon vanilla bean paste
2 tablespoons real Wisconsin maple syrup
1 cup chopped walnuts, toasted
In a small saucepan, heat milk to 175° (not quite boiling); stir in the sugar. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and extracts. Toast the walnuts in pan over medium heat for 5-10 minutes.
Fill cylinder of ice cream freezer with the liquid; freeze according to manufacturer's directions. During the last 5 minutes, add the syrup and walnuts. Transfer to a freezer container; freeze for 2-4 hours before serving.
Recipe adapted from Taste of Home