Hi Brooke,

I just love maple syrup. Here are three different ice cream recipes and two sauces for you. Good Luck!

Maple Walnut Ice Cream
From: Ontario Canada Maple Syrup Festival

1 quart cream
Pinch of salt
1/2 cup granulated maple sugar
1/2 cup chopped walnuts
1/2 cup chopped hard maple sugar
1/4 cup pure maple syrup

Scald the cream, dissolving into 1/2 cup maple sugar and 1/4 cup maple syrup (or use 3/4 cup maple
syrup, if you do not have the maple sugar) and the salt. Chill overnight in a glass container.
Freeze in a crank ice cream freezer, adding nuts and chopped had maple sugar before the last 20
cranks. Pack and freeze until hard. Makes 3 pints.

Home Made Ice Cream
From: Schoharie Maple Syrup Festival

12 eggs
2 quarts whole milk
1 pint of Pure Maple Syrup
1 quart cream

Scald milk, beaten eggs and syrup. Cook until it ceases to foam on top when stirred. When cooled add flavor to taste. Freeze.

Randy's Maple Walnut Ice Cream

1 1/2 cups walnuts, chopped
1 1/2 cups milk
8 egg yolks
1 cup maple sugar
1 1/2 cups heavy cream, cold

Preheat the oven to 250 degrees and toast the walnut pieces until they are lightly browned. Allow to cool.

Heat the milk with 1/2 cup of walnuts in a heavy saucepan. When the milk is close to boiling, remove from the heat; cover and let steep for 20 minutes. Strain and discard the walnut pieces.

Whisk the egg yolks and maple sugar together. Add the warm milk gradually, stirring constantly, until all the milk is added (be careful milk is cool enough and you do this very gradually because you don't want to cook the egg yolks in this process). Return this mixture to the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon (170 to 175 degrees).

Pour the heavy cream into a large bowl or container. Strain the custard into the cream. Mix well, then chill thoroughly. 5) Freeze according to the directions of your machine. After the ice cream stiffens (about 1 to 2 minutes before it is done), fold in the remaining 1 cup of walnuts!

Maple Pecan Sauce

Cook 3/4 c. pure maple syrup over moderate heat for 6-8 minutes or until syrup thickens slightly. Remove from heat, stir 1/2 c. coarsely chopped pecans or walnuts into sauce.Serve warm over ice cream. Makes about 1 cup.

Maple Sundae Sauce

2 cups pure maple syrup
1/4 cup butter

Boil syrup and butter until it forms a thread when
dropped from a spoon. Serve hot.