Home > Restaurants > Recipes >
- PROFILE
- READER REVIEWS
Wet Walnut Sauce
Served at: Ample Hills Creamery
|
Print Recipe | Rate & Review |
Ingredients
1 cup shelled red walnuts (at Eataly)1 1/4 cup maple syrup, preferably grade B (at Greenmarket)
1/4 cup light corn syrup
1 tsp. vanilla extract
Pinch of kosher salt
Instructions
Preheat oven to 275. (1) Toast the walnuts on a baking sheet in the oven for about 15 minutes. (2) Let the walnuts cool a bit, then chop them into smaller pieces, reserving any powdery nut residue; set aside. (3) In a nonreactive saucepan, combine the remaining ingredients and bring
to a boil over medium heat, stirring occasionally. Reduce temperature to
a simmer, and cook for 3 minutes. Remove the pan from the heat, and
stir in the walnuts and the walnut powder, which acts as an emulsifier.
Let the mixture cool and thicken, then spoon liberally over ice cream.
Store any remaining wet-walnut sauce in the refrigerator.
See also: In Season: Ample Hills Creamery's Wet Walnut Sauce
(Published 2012)