4.4 from 57 votes
Maple Walnut Ice Cream Recipe
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!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
6 hrs
Total Time
6 hrs 20 mins
Servings: 8 servings
Calories: 443 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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
% 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.