Maple Walnut Ice Cream
Indulge in the creamy decadence of homemade Maple Walnut Ice Cream, a delightful treat that perfectly balances the rich earthiness of pure Grade A maple syrup with the nutty crunch of roasted, buttered walnuts. This luxurious dessert begins with a silky custard base made from heavy cream, whole milk, and egg yolks, carefully tempered and infused with the natural sweetness of maple syrup and a hint of vanilla. The toasted walnuts, tossed in melted butter and a pinch of salt, lend a delightful contrast in texture and flavor. Churned to perfection and finished with a smooth, scoopable consistency, this artisanal ice cream is ideal for impressing guests or satisfying your sweet tooth on a cozy night in. Perfect for lovers of gourmet flavors, this recipe takes classic ice cream to irresistible new heights.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Maple syrup (preferably Grade A pure maple syrup)
- 4 large Egg yolks
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 0.75 cup Walnuts
- 1 teaspoon Unsalted butter
- 0.125 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Spread the walnuts on a baking sheet and roast for 8-10 minutes, until lightly toasted and fragrant. Set them aside to cool, then roughly chop them.
In a small skillet, melt the unsalted butter over medium heat. Toss the chopped walnuts with the butter and a pinch of salt. Remove from heat and set the buttered walnuts aside to cool.
In a medium saucepan, combine the heavy cream, whole milk, and maple syrup. Heat the mixture over medium heat until it starts to simmer, but do not let it boil. Stir occasionally.
In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture turns pale and creamy.
Slowly pour about 1/2 cup of the warm cream mixture into the egg yolk mixture while whisking constantly to temper the eggs. Gradually whisk the tempered egg mixture back into the saucepan with the rest of the cream mixture.
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until it thickens enough to coat the back of the spoon (about 170-175°F or 77-80°C). Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
Let the custard cool to room temperature, then cover it with plastic wrap, pressing the wrap directly against the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely chilled.
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. In the last 5 minutes of churning, add the buttered walnuts to the ice cream.
Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving. Enjoy your homemade maple walnut ice cream!
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 42.7 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 440 mg | 19% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 148.1 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 598 mg | 46% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1222 mg | 26% | |
*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.
