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Maple Walnut Ice Cream
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Maple Walnut Ice Cream
Indulge in the rich flavors of pure Canadian maple syrup and crunchy walnuts in this decadent ice cream recipe. With a smooth and creamy texture, this dessert is perfect for warm weather and can be served as a standalone treat or paired with your favorite fruits or cakes. The combination of maple syrup and walnuts creates a delightful harmony of flavors that will leave you craving for more.
Time Cook
25
Level
Intermediate
Calories
320
Allergens
Tree Nuts, Dairy, Eggs
Ingredients
2 cups
Heavy Cream
360 Calories
1 cup
Whole Milk
170 Calories
1 cup
Granulated Sugar
770 Calories
1/2 cup
Pure Maple Syrup
340 Calories
4 pieces
Large Egg Yolks
240 Calories
1/2 cup
Chopped Walnuts
100 Calories
1/2 teaspoon
Vanilla Extract
5 Calories
Step-by-Step Instructions
1
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and pure maple syrup. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2
In a small bowl, whisk together the egg yolks. Gradually add a small amount of the warm cream mixture to the egg yolks, whisking constantly to prevent the eggs from scrambling. This is called tempering the eggs.
3
Once the eggs are tempered, slowly pour the egg yolk mixture into the saucepan with the cream mixture, whisking constantly to prevent lumps from forming.
4
Continue to heat the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 10-15 minutes.
5
Remove the saucepan from the heat and stir in the chopped walnuts and vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
6
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
7
Once the ice cream is churned, transfer it to an airtight container and place it in the freezer to harden for at least 2 hours before serving.
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Where cooking meets life and technology.
© 2025 Cooklaif