Canadian Maple Walnut Ice Cream
Indulge in the creamy decadence of Canadian Maple Walnut Ice Cream, a homemade frozen treat that perfectly balances the luxurious flavors of pure maple syrup and buttery toasted walnuts. This recipe combines rich heavy cream and velvety egg yolks to create an ultra-smooth custard base, sweetened naturally with real, fragrant maple syrup. Finished with crunchy, golden walnuts toasted in butter, this ice cream captures the essence of classic Canadian confections in every bite. Perfect for summer celebrations, fall gatherings, or as a cozy dessert year-round, this recipe is easy to make with a few simple steps and an ice cream maker. Savor the irresistible combination of sweet, nutty, and creamy flavors—it's a dessert that’s as comforting as it is delicious!
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Recipe Information
Ingredients
- 1 cup Pure maple syrup
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.5 cup Granulated sugar
- 4 pieces Large egg yolks
- 1 teaspoon Vanilla extract
- 0.75 cup Walnuts, chopped
- 1 tablespoon Unsalted butter
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the pure maple syrup and whole milk. Heat over medium heat until warm but not boiling, stirring occasionally.
In a mixing bowl, whisk together the granulated sugar and egg yolks until pale and creamy.
Slowly pour the warm milk mixture into the egg mixture, whisking constantly to avoid cooking the eggs.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 6-8 minutes). Do not let it boil.
Remove the saucepan from heat and stir in the heavy cream, vanilla extract, and salt. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
While the mixture chills, toast the walnuts. In a small skillet, melt the unsalted butter over medium heat. Add the chopped walnuts and toss to coat. Cook for 2-3 minutes until fragrant, then remove from heat and let cool completely.
Once the ice cream base is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
During the last 5 minutes of churning, fold in the toasted walnuts to evenly distribute them throughout the ice cream.
Transfer the freshly churned ice cream to an airtight container and freeze for at least 2 hours for a firmer texture.
Serve and enjoy your homemade Canadian Maple Walnut Ice Cream!
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 44.1 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 97 mg | 7% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 213 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
