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Homemade maple walnut ice cream scooped into balls in a bread pan.
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4.59 from 12 votes

Maple Walnut Ice Cream

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 Time10 mins
Cook Time10 mins
Additional Time6 hrs
Total Time6 hrs 20 mins
Course: Ice Cream
Cuisine: American
Servings: 1.5 Quarts
Calories: 443kcal
Author: Amy Nash

Ingredients

  • ¾ cup maple syrup
  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • 5 egg yolks
  • Pinch of kosher salt
  • 1 ½ cups walnuts toasted and coarsely chopped

Instructions

  • Toast the walnuts by placing them on a baking sheet in a 325 degree F over 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 ½ 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.

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 ¾ cup of toasted walnuts if you don't want it as nutty.

Nutrition

Calories: 443kcal | Carbohydrates: 27g | Protein: 7g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Cholesterol: 188mg | Sodium: 45mg | Potassium: 271mg | Fiber: 1g | Sugar: 21g | Vitamin A: 897IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 1mg