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This homemade maple walnut ice cream is flavorful and easy to prepare with a simple custard base. Plan to chill the mixture for at least a few hours or leave it in the refrigerator overnight for faster and more efficient churning.
The toasted walnuts are the perfect addition, but pecans can be used if that’s what you have. Toast them lightly to bring out their nutty flavor. I like to use the darkest maple syrup in this recipe. Look for “Dark Color and Robust Taste” on the label. Feel free to add a small amount of maple flavoring for more intense flavor, or add some maple flakes (Amazon link) along with the walnuts.
If you love maple flavor, you might also like this maple walnut snacking cake or these maple pecan bars.
Cooking Tips
- To toast the nuts, arrange them in a skillet over medium heat. Cook, turning and stirring constantly, until lightly toasted and aromatic.
- Use dark, robust maple syrup for best flavor and color.
- To test the custard mixture for doneness, dip a wooden spoon into it. Run your finger over the back of the spoon. It is done if the path you made with your finger stays and doesn’t fill in with the surrounding custard mixture.
- For more intense flavor, add about 1/4 to 1/2 teaspoon of maple flavoring along with the vanilla.
Maple Walnut Ice Cream
Maple walnut ice cream is rich and creamy, and it’s super easy to make at home. Cool off with this luscious homemade treat!
- Prep Time: 15 minutes
- Chill/Freeze: 4 hours 45 minutes
- Cook Time: 8 minutes
- Total Time: 5 hours 8 minutes
- Yield: 8 servings 1x
- Category: Ice Cream, Maple Syrup
- Method: Freeze
- Cuisine: New England
Ingredients
- 1 cup maple syrup
- 1 (12-ounce) can evaporated milk
- 5 large egg yolks
- 1/8 teaspoon salt
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans (lightly toasted, if desired)
Instructions
- Bring the maple syrup to a boil over medium heat; reduce the heat to low and simmer for about 2 minutes. Add the evaporated milk and bring to a simmer.
- In a small bowl, whisk the egg yolks with the salt. Whisking constantly, add about 1 cup of the hot mixture to the egg yolk mixture. Return the egg yolk mixture to the saucepan and continue cooking until the mixture coats the back of a spoon, or to about 170 F. Do not boil.
- Remove the custard mixture from the heat and add the heavy cream and vanilla extract; stir to blend. Place a sheet of plastic wrap over the custard mixture and refrigerate until it is thoroughly chilled, about 2 to 3 hours or overnight.
- Pour the chilled custard into the ice cream maker and churn following the manufacturer’s directions.
- Add the chopped walnuts just before the ice cream is ready. Transfer the ice cream to a freezer container and freeze for about 2 hours, or until hardened.
- Enjoy!
