Maple Walnut Ice Cream
I’m originally from “La Belle Province” (the beautiful province) which is Québec’s nickname. I lived there until my early 20’s and from there I moved to Ontario 🚛. Québec’s ethnicity sets it apart from the rest of the country. The obvious distinction is the majority of people in that province are French and speak the language. Even the culture is different compared with the other provinces and territories. It has a European flair and a more relaxing “attitude” – une joie de vivre – as we like to say!
Another facet that sets this province apart from the rest of Canada is its foods. Not only does Québec have its traditional dishes such as Poutine, Shepherd’s Pie (pâté chinois), Cipaille, Bouilli, Sucre à la Crème, Butter Tarts, Tarte à la Ferlouche, and many more, but it’s also the largest producer in the world 🌎 when it comes to maple syrup! Québec is responsible for supplying over 75% worldwide… now that should tell you something.
It’s actually a big deal when the producers collect the sap from the maple trees 🍁 during the spring. It’s a gastronomic ritual among us Québécois. Starting at the beginning of March for nearly two months, there are sugar shacks everywhere and people gather together to enjoy the harvest. With long wood tables next to each other in a very casual ambiance, the guests enjoy dishes that are cooked with or in maple syrup. Oversized plates are delivered and each person serves themselves just like they would at home , passing each plate on to the stranger sitting next to them.
The traditional meals that can be found on those tables include Split Pea & Ham Soup, Scrambled Eggs or Omelets, Pancakes, Sausages in Syrup, Ham, Oreilles de Crisse (deep-fried pork rings), Creton, Baked Beans, Tourtière (meat pies), Boiled Potatoes, Coleslaw, Maples Pies, Pouding Chômeur (poor man’s pudding), Grand-Pères (maple syrup dumplings) along with Fresh Bread, salt and pepper, plus bottles of maple syrup to pour more on if a person wants to – like it’s not sweet enough as it is… lol 😂! Live folk music is played and at any time during the meal – and after -, patrons can get up and dance on that rustic old wood floor.
Another fun thing to do when going to a sugar shack is to step outside and wait until one of the people working there comes along with boiling hot maple syrup and pours it on clean, white snow ❄. On contact, the syrup hardens and the guests quickly roll it on a small popsicle stick. It’s called maple syrup taffy or snow candy… take your pick!
There’s another dish that I’m not really sure if it originated in Québec or not but we sure enjoy the flavor. It’s Maple Walnut Ice Cream. With all these traditional dishes cooked with maple syrup, I would presume this cold treat could’ve come from there but I won’t venture to say it affirmatively. On the other hand, who cares where it came from because what really matters is how flavorful and delicious 😋 this Maple Walnut Ice Cream is! With the crunchy taste from the walnuts, this lovely recipe is exactly what you need this summer.
I don’t make “wet walnuts” as many recipes out there suggest because the maple flavor is already quite intense but I definitely roast them in the oven. This little step makes such a huge impact on this recipe. It elevates the taste and aroma of the nuts… definitely a must do. Can you skip them? I guess you could but why? It doens’t take that long to do.
Do Québécois have a sweet tooth 🦷? I guess we do but so does the rest of the world when it comes to maple syrup. Maple syrup is probably the most popular food item for people who travel to Québec love to bring back home. Us, Québécois, love it so much, we even pour some on our Rice Pudding, French Toast, and other dishes. Now if you’ve never been to Québec, this Maple Walnut Ice Cream cold treat will give you a “taste” of it.
Bon Appétit!🍽
Here are some other delicious cold treat recipes for you to try… 😀
– Chocolate Peanut Butter Ice Cream
– Blood Orange Ice Cream
– Mango Sorbet
– Strawberry Ice Cream
– No Churn Vanilla Bean Ice Cream
– Coffee Ice Cream
– Piña Colada Ice Cream
and for even more delicious cold treat recipes 🍧🍦, click on this link… Recipe Category • Ice Cream & More
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Maple Walnut Ice Cream
Hover to scale
Ingredients
- 1 cup dark maple syrup Footnote
- 3 cups 35% heavy cream
- 1/4 tsp. ground Himalayan pink salt
- 3 large free-run egg yolks
- 1/2 tsp. pure maple extract
- 1/4 cup chopped walnuts
Directions
- In a 2-quart saucepan over medium heat, add maple syrup and simmer until it reduces to ¾ cup, about 8 minutes (syrup will turn to an orangey color and foam).
- Pour in heavy cream and add sea salt. Stir, increase the heat to medium-high and bring to a boil; remove from the heat.
- In a medium bowl, whisk egg yolks.
- In a very slow stream, temper the eggs with the hot cream mixture, whisking constantly.
- Add maple extract to the tempered eggs and whisk again.
- Return the cream mixture on the same burner and add the tempered eggs, stirring continuously.
- Turn the heat to medium-low, stir constantly, and cook until the mixture starts to boil again, about 2 minutes.
- Remove from the heat and transfer the mixture into a large measuring cup.
- Let it cool completely stirring once in a while before covering with plastic wrap, making sure it touches the surface to prevent skin formation.
- Transfer to the fridge to chill, about 3 hours.
- Preheat oven to 350ºF.
- Spread walnuts onto a baking sheet lined with a silicone mat or parchment paper and transfer to the preheated oven; toast for 15 minutes.
- Remove and cool to room temperature.
- When ready to churn, pour chilled custard into the bowl of an ice cream machine and process according to the manufacturers' instructions until it reaches a nice consistency.
- About 5 minutes before the end, add toasted walnuts.
- Scoop the mixture into a container and transfer to the freezer for 4 hours before serving.
Notes
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