Maple Walnut Ice Cream
This Maple Walnut Ice Cream combines the rich, natural sweetness of pure maple syrup with the satisfying crunch of toasted walnuts for a perfect homemade dessert. Made with simple ingredients, this ice cream is creamy, smooth, and incredibly indulgent. Whether you’re using an ice cream maker or opting for a no-churn method, it’s a treat everyone will love.
Equipment
- 1 medium saucepan
- (1) Whisk
- 1 ice cream maker (optional)
- (1) Baking sheet
- 1 Airtight container
- (1) Wooden spoon
- 1 mixing bowl
- 1 Measuring spoons and cups
Ingredients
- 1 ½ cups 360 ml heavy cream
- 1 ½ cups 360 ml whole milk
- 1 cup 240 ml pure maple syrup
- 5 large egg yolks
- 1 tsp vanilla extract
- 1 pinch of salt
- 1 ½ cups 180 g toasted walnuts, chopped
Instructions
Toast the Walnuts
- Preheat your oven to 350°F (175°C). Spread the walnuts evenly on a baking sheet and toast for 5-8 minutes, or until golden and fragrant. Stir halfway through. Once done, remove from the oven and let them cool before chopping them into smaller pieces.
Make the Custard Base
- In a medium saucepan, combine heavy cream and whole milk over medium heat. Stir occasionally until it begins to simmer (do not boil). Meanwhile, whisk together egg yolks and maple syrup in a separate bowl. Slowly add the hot cream mixture to the egg yolk mixture while whisking constantly (to avoid curdling). Once combined, return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5-7 minutes).
Chill the Custard
- Remove from heat and stir in vanilla extract and a pinch of salt. Let the custard cool to room temperature, then refrigerate for at least 2–3 hours or overnight.
Churn the Ice Cream
- If using an ice cream maker, pour the chilled custard into the machine and churn according to the manufacturer’s instructions (about 20-25 minutes). If using the no-churn method, place the chilled custard in a shallow dish and stir it every 30 minutes for 2–3 hours until it reaches a creamy texture.
Add Walnuts & Freeze
- Once the ice cream reaches a soft-serve consistency, fold in the toasted walnuts. Transfer the mixture to an airtight container and freeze for at least 4 hours or until fully set.
Serve
- Let the ice cream sit at room temperature for 5–10 minutes to soften before scooping. Serve in bowls, cones, or with warm desserts!
Notes
- For a dairy-free version: Use coconut cream in place of the heavy cream and almond milk or any other plant-based milk in place of the whole milk.
- Extra sweetness: If you prefer a sweeter ice cream, you can increase the maple syrup by ¼ cup.
- To prevent ice crystals: Stir your ice cream every 30 minutes if you are using the no-churn method. This ensures a creamy texture without ice crystals.
- Make ahead: This ice cream can be made 2–3 days in advance and stored in the freezer for up to 2 weeks.