Sunday, August 9, 2009

Maply Syrup and Vanilla Ice Cream

Posted by Quinn at Sunday, August 09, 2009


This is best serve with walnut butter biscuits. Yes, it's again from Tessa Kiros. I am so putting 'Apples For Jam' to turbo use. It is halfway through winter and I've been posting so many sorbets and ice creams. I know it's really inapproriate but I can't help myself from making them. Another batch just went into the fridge, waiting to be churn. Call me crazy, but I am simply enjoying my holiday and I find it fun to do things in the kitchen all day long! This is so simple that you wouldn't believe how simple they are. No stove top require. All you need is 3 mins!


Maple Syrup & Vanilla Ice Cream
(serves 6-8)

1 cup single pouring cream
1/2 up pure maple syrup
1 up milk
1 tsp vanilla extract

Mix together cream and maple syrup in a container that has a lid. Whisk in the milk and vanilla. Put the lid on and pop it into the fridge until ready for churning.

If your ice cream maker is already in the freezer the night before and all your ingredients are cold, you can churn it straight away and have soft serve ice cream with golden sand (the golden sand recipe below)


Walnut Butter Biscuits (makes 4)

1.5 tbsp softened butter
1 tbsp icing sugar
4 tbsp plain flour
1 tbsp chopped walnuts

Preheat the oven to 190°C and line a small tray with a small square of baking paper.
Cream together the butter and sugar until smooth. Add in the flour, one tablespoon at a time, kneading until a crumbly dough is formed. When you're able to form a buttery dough, stop kneading. Add in the walnuts and incorporate. Divide into 4 cherry tomato size balls and place it on the tray. Bake them at 190°C for 15mins or until golden brown.

Here comes the evil part, cool them completely and roughl pulse them until you get golden sand and spoon these over your scoop of ice cream. I left some chunks larger so I would be able to taste the bits of buttery biscuits.This recipe could be easily decupled to get 40 biscuits. Just add a teaspoon of vanilla extract to it when you cream the butter and sugar. You could also make an indentation when they are all placed on baking trays and fill up the indentations with coloured icings of your choice if you are serving this for a kid's party.

Enjoy!

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4 comments on "Maply Syrup and Vanilla Ice Cream"

Anncoo on August 9, 2009 at 11:38 PM said...

So nice if I can have one especially under this "very" hot weather in Singapore.

Quinn on August 10, 2009 at 12:41 AM said...

Yeap, I think it is worth investing money in an ice cream maker.Churning time is just 30mins and sometimes 20mins, really doesn't use up much electricity.

Christine on August 10, 2009 at 11:34 AM said...

Looks yummy!!!

Quinn on August 10, 2009 at 12:45 PM said...

Thanks Christine!

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