Maple Walnut Ice Cream
Maple walnut ice cream is rich and delicious, and super easy to make at home. Cool off with this homemade treat!
This maple walnut ice cream is pure comfort for anyone who loves maple as much as I do. Reducing the maple syrup just a bit at the beginning deepens the flavor and gives the custard a warm, caramel-like richness you don’t get from sugar alone. It’s one of those recipes where the maple really shines.
The finished ice cream is creamy, smooth, and full of toasted walnuts for contrast. It’s simple to make and even better if you’re the type who loves that deep, unmistakable maple flavor in every bite.
What You’ll Like About This Ice Cream
Deep maple flavor. The syrup reduces slightly as it simmers, concentrating the flavor and adding caramel notes.
Silky, custard-based texture. Egg yolks create a smooth, rich base that churns beautifully.
Crunchy toasted walnuts. A classic pairing that adds great texture to each scoop.
Ingredient Notes
- Maple syrup: Use pure maple syrup for the best flavor—Grade A or B both work.
- Evaporated milk: Helps create a rich, stable custard base.
- Egg yolks: Thicken the custard and give it that classic creamy texture.
- Salt: Enhances the sweetness and balances the maple.
- Heavy cream: Adds richness and churns into a smooth ice cream.
- Vanilla extract: Rounds out the maple flavor.
- Walnuts or pecans: Toast lightly to bring out their flavor; stir in at the end.
Steps to Make Maple Walnut Ice Cream
- Bring the maple syrup to a boil, then simmer briefly.
- Add evaporated milk and bring back to a simmer.
- Whisk egg yolks with salt and temper with hot custard.
- Return mixture to the saucepan and cook gently until thickened.
- Stir in cream and vanilla.
- Chill completely.
- Churn in the ice cream maker.
- Add nuts near the end of churning and freeze until firm.
Tips for Maple Walnut Ice Cream
- Temper the egg yolks slowly to avoid curdling.
- Chill the custard thoroughly for the best churning texture.
- Toast the nuts lightly to deepen their flavor.
- Freeze the finished ice cream for at least 2 hours for a firmer scoop.
Recipe Variations
- Maple pecan. Swap walnuts for pecans for a slightly sweeter flavor.
- Extra maple. Add a splash of maple extract for stronger maple notes.
- Salted maple. Add a bit more salt for a salted caramel–style twist.
- Maple crumble. Fold in bits of oat crumble or graham crackers.
- Chocolate swirl. Drizzle in a ribbon of chocolate sauce at the end of churning.
Serving Suggestions
- Serve with extra toasted nuts on top.
- Pair with warm apple pie or peach crisp.
- Add a drizzle of maple syrup before serving.
- Choose chocolate or caramel sauce for contrast.
- Top with whipped cream for an old-fashioned sundae.
How to Store
Freeze: Store in a freezer container for up to 2 weeks for best texture.
Soften: Let sit at room temperature for a few minutes before scooping.
Avoid thawing and refreezing: Repeated thawing can create ice crystals.
If you love maple flavor, you might also like this maple walnut snacking cake or these maple pecan bars.
Maple Walnut Ice Cream
Ingredients
- 1 cup maple syrup
- 12 ounces evaporated milk
- 5 large egg yolks
- 1/8 teaspoon salt
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts, 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!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
