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Maple Walnut Ice Cream

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Flavorful real maple syrup and toasted walnuts combine into this classic old fashioned ice cream recipe. Maple walnut ice cream has a custard base that is cooked with egg yolks and heavy cream on the stovetop, but is an easy and simple recipe to make! 

The maple flavor is sweet and strong after we simmer and concentrate it, and the toasted walnuts give plenty of nutty flavor. The combination of the two is perfect!

two glass jars with maple walnut ice cream

Maple Walnut ice cream has such a distinctive flavor that is definitely a favorite! 

It would be awesome beside a slice of apple or pumpkin pie!

Homemade ice cream is a special treat that can’t be beat! Also check out Pistachio Almond ice cream for another great flavored ice cream that features plenty of nuts!

overhead view of two bowls of maple walnut ice cream with spoons

Ingredients needed 

You only need a few simple ingredients to make this amazing ice cream!

  • Dark Maple Syrup – You want to use real syrup from trees here, not pancake syrup. A dark grade A will give you the best flavor.
  • Heavy Cream – Helps to create a rich flavor and creamy texture. Use a good quality with high fat content.
  • Whole Milk – Helps to create the creamy texture and rich flavor. Use great quality, fresh milk!
  • Egg Yolks – Definitely needed to create that creamy rich taste and texture!
  • Chopped Walnuts – Use whole halves that you chop yourself for nice big pieces. Toasting them brings out an extra awesome flavor, so don’t skip this step!
  • Salt – Salt helps to balance the sweetness of the ice cream and bring out the flavors better.
loaf pan filled with maple walnut ice cream and scoop

How to make this ice cream recipe

This is a really easy recipe to make at home!

Toast the walnuts.

Toasting the walnuts helps bring out the amazing walnut flavor you want in every bite!

  1. Preheat the oven to 350 F.
  2. Spread the walnut halves evenly on a baking sheet lined with parchment paper.
  3. Roast for 7-10 minutes, stirring occasionally, until fragrant and slightly more brown. Don’t let them burn! 
  4. Remove from the oven and allow them to cool. 
  5. Roughly chop into big bite sized pieces for your ice cream.

Reduce the syrup.

Reducing the syrup will help thicken the syrup and intensify the flavor of it.

  1. Place the syrup in a medium sized saucepan. Use a larger sized saucepan than you think you need, because the syrup will get bigger and bubble as it cooks, and you are going to use this same pan to create the custard in.
  2. Bring to a boil over medium-high heat.
  3. Reduce the temperature to medium and simmer for 8-10 minutes. You want it to reduce to about a ½ cup. 
simmering maple syrup

Create the custard.

Creating the custard ensures the ice cream is smooth, rich, and creamy!

  1. In a medium sized mixing bowl, whisk the eggs together.
  2. Reduce the temperature of the syrup to medium-low heat.
  3. Whisk in the cream, milk, and salt.
  4. Remove 1 cup of this warmed mixture from the saucepan.
  5. Slowly, slowly, slowly, whisk in a small thin drizzle of this warmed milk into the eggs to temper them. This will help bring the temperature of the eggs up without cooking them. Whisk continually, while slowly drizzling in all the warmed milk mixture.
  6. When all the warmed milk has been whisked into the eggs, slowly pour the tempered eggs into the saucepan with the remaining warmed milk.
  7. Heat the mixture, whisking occasionally, until it reaches a temperature of 170-175 F on a candy thermometer. It should coat the back of a spoon.
  8. Pour the mixture into a container with a lid and allow to cool for a while.
  9. Place in the fridge overnight and chill (or at least four hours.
making ice cream custard

Churn.

  1. When cool, use your ice cream maker to churn according to manufacturer’s instructions. During the last 10 minutes, add the chopped toasted walnuts. The ice cream will be at a “soft serve” thickness.
  2. Place into a freezer safe container with a lid and freeze for at least four hours, or overnight. This will allow it to freeze and harden the rest of the way.
overhead view of ice cream with ice cream scoop

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Yield: 12 servings

Maple Walnut Ice Cream Recipe

maple walnut ice cream in glass

Flavorful real maple syrup and toasted walnuts combine into this classic old fashioned ice cream recipe. Maple walnut ice cream has a custard base that is cooked with egg yolks and heavy cream on the stovetop, but is an easy and simple recipe to make!

Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 8 hours
Total Time 8 hours 45 minutes

Ingredients

  • 1 cup walnut halves
  • 1 cup dark maple syrup
  • 2 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 dash salt
  • 5 egg yolks

Instructions

Toast the walnuts.

  1. Toasting the walnuts helps bring out the amazing walnut flavor you want in every bite!
  2. Preheat the oven to 350 F.
  3. Spread the walnut halves evenly on a baking sheet lined with parchment paper.
  4. Roast for 7-10 minutes, stirring occasionally, until fragrant and slightly more brown. Don’t let them burn!
  5. Remove from the oven and allow them to cool.
  6. Roughly chop into big bite sized pieces for your ice cream.

Reduce the syrup.

  1. Reducing the syrup will help thicken the syrup and intensify the flavor of it.
  2. Place the syrup in a medium sized saucepan. Use a larger sized saucepan than you think you need, because the syrup will get bigger and bubble as it cooks, and you are going to use this same pan to create the custard in.
  3. Bring to a boil over medium-high heat.
  4. Reduce the temperature to medium and simmer for 8-10 minutes. You want it to reduce to about a ½ cup.

Create the custard.

  1. In a medium sized mixing bowl, whisk the eggs together.
  2. Reduce the temperature of the syrup to medium-low heat.
  3. Whisk in the cream, milk, and salt.
  4. Remove 1 cup of this warmed mixture from the saucepan.
  5. Slowly, slowly, slowly, whisk in a small thin drizzle of this warmed milk into the eggs to temper them. This will help bring the temperature of the eggs up without cooking them. Whisk continually, while slowly drizzling in all the warmed milk mixture.
  6. When all the warmed milk has been whisked into the eggs, slowly pour the tempered eggs into the saucepan with the remaining warmed milk.
  7. Heat the mixture, whisking occasionally, until it reaches a temperature of 170-175 F on a candy thermometer. It should coat the back of a spoon.
  8. Pour the mixture into a container with a lid and allow to cool for a while.
  9. Place in the fridge overnight and chill (or at least four hours.

Churn.

  1. When cool, use your ice cream maker to churn according to manufacturer’s instructions. During the last 10 minutes, add the chopped toasted walnuts. The ice cream will be at a “soft serve” thickness.
  2. Place into a freezer safe container with a lid and freeze for at least four hours, or overnight. This will allow it to freeze and harden the rest of the way.

Notes

Allow the ice cream so sit on thecounter for 10-15 minutes before scooping to help soften it a little.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 337Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 136mgSodium: 46mgCarbohydrates: 22gFiber: 1gSugar: 20gProtein: 5g

Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.

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