Maple Walnut Ice Cream Recipe
User Reviews
4.4
57 reviews
Good
Maple Walnut Ice Cream Recipe
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This Maple Walnut Ice Cream recipe has a custard base made with real maple syrup and there are pieces of toasted walnut in every bite! It's an old-fashioned classic flavor that is mostly only seen on boardwalks and ice cream shops these days, but deserves to be made popular again!
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Ingredients
- 3/4 cup maple syrup
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 5 egg yolks
- Pinch of kosher salt
- 1 1/2 cups walnuts toasted and coarsely chopped
Instructions
- Toast the walnuts by placing them on a baking sheet in a 325°F oven for 10-12 minutes or in a dry skillet over medium heat for 5 minutes while stirring constantly. Cool and roughly chop.
- Pour the maple syrup into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook for 8-10 minutes until reduced to about 1/2 cup.
- Reduce the heat to medium-low and whisk in the cream, milk, and salt until combined.
- Whisk egg yolks in a medium bowl. Once small bubbles start to form around the edges of the pan with the hot milk mixture, remove 1 cup of the hot liquid and gradually whisk it into the egg yolks to temper the eggs.
- Pour the tempered egg mixture back into the pan with the hot milk. Continue to heat over medium-low heat until it reaches 170-175 degrees F or is thick enough to coat the back of a spoon.
- Transfer the ice cream base to a glass bowl or heavy-duty ziptight bag and seal completely. Submerge in an ice bath to cool quickly or place in the fridge to chill overnight.
- When the ice cream is thoroughly chilled, churn it according to your ice cream maker's instructions. Add the toasted walnuts during the last minute of churning.
- Transfer the soft ice cream to a bread pan or other freezer-safe container, then freeze for 4 hours to harden.
Equipments used:
Notes
- This ice cream is heavy on the walnuts. I like plenty of nuts in my ice cream, so the amount is perfect for me, but feel free to scale it back to 3/4 cup of toasted walnuts if you don't want it as nutty.
- Yield: About 1 1/2 quarts.
Nutrition Information
Show Details
Calories
443kcal
(22%)
Carbohydrates
27g
(9%)
Protein
7g
(14%)
Fat
35g
(54%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
12g
Monounsaturated Fat
8g
Cholesterol
188mg
(63%)
Sodium
45mg
(2%)
Potassium
271mg
(8%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
897IU
(18%)
Vitamin C
1mg
(1%)
Calcium
150mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 188mg | 63% |
| Sodium | 45mg | 2% |
| Potassium | 271mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 897IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 150mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
57 reviews
Good
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