Desserts

Homemade Maple-Walnut Ice Cream

This delicious ice cream recipe gets its rich flavor from two simple steps: concentrating the maple syrup by simmering it for 10 minutes, and toasting the walnuts.

By Yankee Magazine

Aug 12 2022

Homemade-Maple-Walnut-Ice-Cream-Recipe

Homemade Maple Walnut Ice Cream

Photo Credit : Adam Detour • Food Styling by Monica Mariano / Ennis inc. • Prop Styling by Vincent Russo / Ennis Inc.

This delicious ice cream recipe gets its rich flavor from two simple steps: concentrating the maple syrup by simmering it for 10 minutes, and toasting the walnuts.

From “Good As Gold,” March/April 2020

Learn how to make Maple Walnut Ice Cream.

Yield:

About 1 quart

Ingredients

2/3 cup walnut halves
3/4 cup maple syrup
1 3/4 cups heavy cream
1 1/4 cups whole milk
5 egg yolks
1/4 teaspoon table salt

Instructions

First, toast the nuts: Heat the oven to 325° and set a rack to the middle position. Arrange the walnuts on a rimmed baking sheet and toast until lightly browned and fragrant, 10 to 12 minutes. Chop and set aside.

In a 3- or 4-quart saucepan, bring the maple syrup to a simmer over medium heat. Stay close by, as syrup can boil over (reduce heat as necessary). Simmer until syrup is reduced to ½ cup, 8 to 10 minutes. Add cream, then milk and salt; reduce heat to low.

Next, beat the egg yolks in a small bowl. Whisk in about a cup of the cream mixture in a thin stream. Add another cup, whisking constantly, then pour the egg mixture back into the pot with the rest of the cream.

Turn the heat to medium low and cook the custard, stirring continuously, until the mixture reaches 175° on an instant-read thermometer (this is the point at which it will thicken noticeably). Remove from heat and pour through a fine-mesh sieve into a medium bowl. Take a piece of plastic wrap and press it against the surface of the custard to prevent a skin from forming. Transfer the custard to the refrigerator and chill until the temperature reaches 35° to 40°, about 6 hours or up to overnight. (You can speed up this process by setting the bowl of custard into a larger bowl filled with ice water and stirring to cool it down.)

Pour the chilled custard into your ice cream maker, leaving ¾ inch at the top to allow for expansion. Prepare according to freezer instructions. Add walnuts during final 10 minutes of chilling.