2 Quart Cuisinart / made about 1.5 quarts.
4 cups half-and-half (1 quart)
2 cups whole milk
1.5 cups whipping cream
4 egg yolks
12.5 ounces of maple syrup, cooked down to about 1/2. (10 minutes on stove once it gets boiling.)
Cook the milks and temper the eggs; bring back up to 170 degrees.
Stir in the maple syrup.
Cool in dishpan with ice packs.
Add a dash of salt.
3 TBS of vanilla – too much?
Brown 1.5 cups of walnuts – a bit too much, but save for topping.
Put 4.5 cups of slurry, right to the top of the right dasher for about 22 minutes. A bit too much slurry and nuts.
Slurry aged for 48 hours. All the milks were store brand. Only the whole milk was organic.
Notes:
1st draft.
Consider splitting the maple syrup with sugar or glucose?
The texture was good, but using 3 types of milk makes the recipe more complicated.
Used large recipe, and then just churned 1/2 at a time. We split the full recipes into two churnings: The first churning, with pre-chopped walnuts, and a had texture than the version with hand chopped nuts — the size wasn’t as consistent.
Used $10, Grade A, store brand . Try Grade B next time: Grade B maple syrup has a more pronounced maple taste.