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Maple Walnut Ice Cream
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5 from 3 votes

Maple Walnut Ice Cream

With a great combination of flavors and a nice crunch, this Maple Walnut Ice Cream is irresistible! It's a lovely summer treat!
Prep Time5 minutes
Cook Time30 minutes
Passive Time7 hours
Total Time7 hours 35 minutes
Servings: 1 quart/4 cups
Author: Francine Lizotte
Course: Desserts, Snacks
Cuisine: North American, Québécois
Keyword Easy Recipe, Gluten Free, Ice Cream & More, Kids Recipes, Low Sodium, Sugar Shack, Summer Food

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

Footnote: Try to use dark maple syrup. The flavor is more intense.
Kitchen Tools: The Cuisinart Ice-21 Ice Cream Maker and Zak Designs Ice Cream Tub ~ Pint Size can be purchased in the "SHOP" section of Club Foody.