Creamy Maple Walnut Ice Cream

Name: Creamy Maple Walnut Ice Cream
Prep time: 20 min
Cook time: 10 min
Total time: 270 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 1 1/2 cups heavy cream; 1 1/2 cups whole milk; 3/4 cup pure maple syrup; 1/4 teaspoon salt; 5 egg yolks; 1 cup walnuts (chopped); 1 tablespoon unsalted butter

270 min 8 servings Medium

All Recipes

Indulge in this luscious homemade maple walnut ice cream, a Canadian classic with rich maple syrup and crunchy walnuts.

Prep

20 min

Cook

10 min

Total

270 min

Servings

Difficulty

Medium

Maple walnut ice cream is a beloved Canadian treat that perfectly combines the rich, natural sweetness of maple syrup with the satisfying crunch of walnuts. This creamy dessert is a celebration of Canada's iconic maple flavour, making it a favourite for both locals and visitors. Our version of maple walnut ice cream is designed to be both easy and delicious, bringing out the best in each ingredient. By using real maple syrup and freshly toasted walnuts, this recipe ensures a depth of flavour that will delight your taste buds. Whether you're a seasoned ice cream maker or trying your hand at it for the first time, this recipe is straightforward and results in a luxurious dessert that's perfect for any occasion.

Instructions

Prepare the walnuts

In a skillet over medium heat, melt the unsalted butter and add the chopped walnuts. Toast for about 5 minutes, stirring frequently, until fragrant and golden. Remove from heat and set aside.

Pro tip: Toasting the nuts enhances their flavour and adds a delightful crunch.

Heat the milk and cream

In a medium saucepan, combine the heavy cream, whole milk, maple syrup, and salt. Heat over medium heat until steaming but not boiling, stirring occasionally.

Pro tip: Avoid boiling to prevent curdling.

Whisk the egg yolks

In a separate bowl, whisk the egg yolks until they become pale and slightly thickened.

Pro tip: Whisking helps to incorporate air into the yolks, making them smooth and creamy.

Temper the egg yolks

Slowly add about 1/2 cup of the hot cream mixture into the yolks, whisking constantly. Then pour the yolk mixture back into the saucepan.

Pro tip: Tempering prevents the yolks from scrambling.

Cook the custard

Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.

Pro tip: The custard is ready when you can run your finger through the coating on the spoon and it leaves a clear line.

Chill the custard

Pour the custard through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until thoroughly chilled, at least 4 hours or overnight.

Pro tip: Chilling is crucial for a smooth, creamy texture.

Churn the ice cream

Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions. During the last 5 minutes of churning, add the toasted walnuts.

Pro tip: Adding the nuts at the end ensures they remain crunchy.

Freeze the ice cream

Transfer the ice cream to an airtight container and freeze until firm, about 2 hours.

Pro tip: For a softer texture, consume immediately after churning.

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Tips & Tricks

Use fresh, pure maple syrup for the best flavour.
Chill your ice cream base thoroughly before churning.
Toast the walnuts for extra depth of flavour.

Frequently Asked Questions

What is maple walnut ice cream?

Maple walnut ice cream is a rich and creamy dessert flavoured with pure maple syrup and mixed with crunchy walnuts, a classic Canadian treat.

How many calories are in maple walnut ice cream?

A typical serving of maple walnut ice cream contains about 320 calories.

Can I make maple walnut ice cream without an ice cream maker?

Yes, you can make it by freezing the mixture and stirring it every 30 minutes until it reaches the desired consistency, though an ice cream maker yields a creamier texture.

How long does homemade maple walnut ice cream last?

Stored in an airtight container in the freezer, homemade maple walnut ice cream lasts up to two weeks.

Can I substitute pecans for walnuts in this recipe?

Yes, pecans can be used as a substitute for walnuts if preferred, offering a slightly different nutty flavour.

What type of maple syrup should I use?

Use pure maple syrup for the best flavour; avoid imitation syrups for authentic taste.

Serving Suggestions

Serve your maple walnut ice cream in bowls or cones, perhaps with an extra drizzle of maple syrup on top. This ice cream pairs wonderfully with a slice of warm apple pie or as a topping for pancakes and waffles. For make-ahead convenience, store the ice cream in an airtight container in the freezer for up to two weeks. Allow it to soften slightly at room temperature before scooping for the best texture.