Homemade Wet Walnut Sauce for Ice Cream
A maple-ginger walnut syrup for spooning over ice cream, with toasted nuts and lemon to keep each scoop lively.
Prep 10 min · Cook 8 min · Total 48 min · Makes about 2 1/2 cups
Ingredients
- 3/4 cup corn syrup
- 1/2 cup maple syrup
- 1/4 cup water
- 1/4 cup sugar
- 1/4 teaspoon ground ginger
- 1/4 cup peeled, finely chopped fresh ginger
- 1/2 teaspoon lemon juice
- 1 1/4 cups walnuts, toasted and coarsely chopped
Directions
- Set a nonreactive saucepan over medium heat with the corn syrup, maple syrup, water, sugar, ground ginger, and fresh ginger. Warm it until it reaches a gentle simmer, giving it a stir once or twice as it heats. Keep it there for 2 to 3 minutes, then take the pan off the heat. Let the syrup come down to room temperature.
- Pour the cooled syrup through a fine-mesh strainer, pushing on the ginger so you do not leave the good stuff behind. Throw away the ginger. Stir the lemon juice into the sauce, then mix in the walnuts.