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Maple Walnut Ice Cream

Shruthi
Maple Walnut Ice Cream is a rich and creamy homemade frozen dessert.Real maple syrup provides its signature sweet, caramel-like flavor.Toasted walnuts add a delicious buttery crunch.Vanilla enhances the natural maple flavor beautifully.A custard-style base creates an exceptionally smooth texture.Serve it alone or with your favorite dessert toppings.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Course Dessert
Cuisine Canadian, North American
Servings 4
Calories 400 kcal

Ingredients
  

For the Ice Cream

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup pure maple syrup
  • 4 large egg yolks
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

For the Walnuts

  • 1 cup walnuts, roughly chopped
  • 1 tablespoon maple syrup
  • Pinch of salt

Instructions
 

Toast the Walnuts

  • Preheat the oven to 350°F (175°C).
    Spread the chopped walnuts on a baking sheet.
    Toast for approximately 7–10 minutes, stirring once halfway through, until fragrant and lightly browned.
    Remove from the oven and allow them to cool completely.
    For extra maple flavor, toss the warm walnuts with 1 tablespoon maple syrup and a tiny pinch of salt before allowing them to cool.

Prepare the Ice Cream Base

  • Pour the heavy cream and milk into a medium saucepan.
    Heat over medium-low heat until the mixture is hot and steaming, but do not allow it to boil.
    Meanwhile, whisk the egg yolks, granulated sugar, and salt in a separate bowl until smooth and slightly lighter in color.
    Slowly pour some of the hot cream mixture into the egg mixture while whisking constantly. This gently raises the temperature of the eggs without scrambling them.
    Pour the mixture back into the saucepan.
    Cook over low to medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to lightly coat the back of the spoon.

Add Maple and Vanilla

  • Remove the custard from the heat.
    Stir in the pure maple syrup and vanilla extract.
    For an exceptionally smooth ice cream, strain the custard through a fine-mesh sieve into a clean bowl.

Chill

  • Cover the surface of the custard with plastic wrap to prevent a skin from forming.
    Refrigerate for at least 4 hours, preferably overnight.
    The mixture should be thoroughly cold before churning.

Churn

  • Pour the chilled mixture into your ice cream maker.
    Churn according to the manufacturer's instructions, usually for approximately 20–30 minutes.
    When the ice cream becomes thick and soft-serve-like, fold in most of the toasted walnuts.

Freeze

  • Transfer the ice cream to a freezer-safe container.
    Sprinkle the remaining walnuts over the top.
    Cover tightly and freeze for approximately 4–6 hours, or until firm.
    Allow the ice cream to sit at room temperature for 5–10 minutes before scooping.

Notes

  • Use pure maple syrup rather than maple-flavored pancake syrup for the best flavor.
  • Do not boil the custard because high heat can cause the eggs to scramble.
  • Stir constantly while cooking the custard.
  • Toasting the walnuts greatly improves their flavor.
  • Cool the ice cream base completely before churning.
  • Add the walnuts toward the end of churning to distribute them evenly.
  • Store the ice cream in an airtight freezer-safe container.
  • Let the ice cream soften slightly before scooping.

 

Keyword Canadian Dessert, Frozen Dessert, homemade ice cream, maple dessert, Maple Walnut Ice Cream, Walnut Ice Cream