Here’s the best Maple Walnut Ice Cream recipe with a rich maple ice cream base and toasted walnuts mixed in.
When it has been a long, hot summer, the best dessert to make is homemade ice cream! Grab your favorite ice cream maker, and make this maple walnut ice cream sometime soon. It’s an old-time favorite flavor. If you don’t care for walnuts, you can always use pecans or almonds, or you can leave out the nuts altogether and just make maple ice cream!
Ingredients needed:
- whole milk
- heavy whipping cream
- maple syrup
- vanilla extract
- egg yolks
- chopped walnuts
How to make Maple Walnut Ice Cream:
The complete, printable recipe is at the end of this post.
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Set a fine-mesh strainer over a medium bowl, and set the bowl in a larger container of ice water.
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In a medium saucepan over medium-heat, heat the milk, cream, ½ cup of the maple syrup and the vanilla- about 5 minutes, until hot. Remove from heat.
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In a separate bowl, whisk the egg yolks and the remaining ¼ cup of maple syrup together until smooth. Very slowly whisk about 1 cup of the hot milk mixture into the egg yolks to temper. Then, slowly whisk the tempered egg yolks back into the remaining hot milk. Cook the custard over medium-heat until it is very hot but not simmering (180 to 185℉)- stir constantly.
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Strain the custard into the bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard bowl from the ice bath, cover tightly with plastic wrap, and refrigerate until completely chilled, about 3 hours (or overnight).
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When chilled, stir the custard thoroughly, then pour into your frozen ice cream container. Churn, according to your machine’s manufacturer instructions, until the mixture resembles soft-serve ice cream.
Add in the toasted walnuts, and churn for 30 seconds until they’re mixed in. Transfer the ice cream to a sealed container. Freeze until the ice cream is firm- at least 3 hours.
This recipe doesn’t make a ton of ice cream… just under a quart. So if you’d like more, just double the recipe. Enjoy!
How to toast walnuts:
In a medium skillet over medium heat, heat walnuts until browned and fragrant, stirring occasionally, about 2 to 5 minutes.
Favorite Ice Cream Flavors:
- Blueberry Cheesecake Ice Cream
- Snickerdoodle Ice Cream
- Blackberry Cobbler Ice Cream
- No Cook Fresh Strawberry Ice Cream
- Cherry Garcia Ice Cream
Maple Walnut Ice Cream
Ingredients
- 1 cup + 2 tablespoons whole milk
- 1 cup + 2 tablespoons heavy whipping cream
- ¾ cup maple syrup, divided
- 1 teaspoon vanilla extract
- 3 large egg yolks
- ¾ cup toasted chopped walnuts (see notes below)
Instructions
- Set a fine-mesh strainer over a medium bowl, and set the bowl in a larger container of ice water.
- In a medium saucepan over medium-heat, heat the milk, cream, ½ cup of the maple syrup and the vanilla- about 5 minutes, until hot. Remove from heat.
- In a separate bowl, whisk the egg yolks and the remaining ¼ cup of maple syrup together until smooth. Very slowly whisk about 1 cup of the hot milk mixture into the egg yolks to temper. Then, slowly whisk the tempered egg yolks back into the remaining hot milk. Cook the custard over medium-heat until it is very hot but not simmering and reaching thickness (or 180 to 185℉)- stir constantly.
- Strain the custard into the bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard bowl from the ice bath, cover tightly with plastic wrap, and refrigerate until completely chilled, about 3 hours (or overnight).
- When chilled, stir the custard thoroughly, then pour into your frozen ice cream container. Churn, according to your machine's manufacturer instructions, until the mixture resembles soft-serve ice cream. Add in the toasted walnuts, and churn for 30 seconds until they're mixed in. Transfer the ice cream to a sealed container. Freeze until the ice cream is firm- at least 3 hours.
Notes
- How to toast walnuts: In a medium skillet over medium heat, heat walnuts until browned and fragrant, stirring occasionally, about 2 to 5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
