Homemade Maple Walnut Ice Cream

Directions

Step 1: Prepare the Ice Cream Base

1. In a medium saucepan, combine the heavy cream, whole milk, maple syrup, sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
3. Gradually pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove the saucepan from the heat and stir in the vanilla extract.

Step 2: Chill the Mixture

1. Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
2. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
3. Refrigerate the mixture for at least 4 hours or overnight until thoroughly chilled.

Step 3: Churn the Ice Cream

1. Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
2. During the last few minutes of churning, add the chopped toasted walnuts.

Step 4: Freeze and Serve

1. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up.
2. Scoop and serve the ice cream in bowls or cones, and enjoy the delicious combination of maple and walnuts.

Kitchen Equipment Needed

• Medium saucepan
• Mixing bowls
• Whisk
• Fine-mesh sieve
• Ice cream maker
• Airtight container
• Spatula

Tips, Shortcuts, and Variations

• Quick Tip: To save time, use pre-toasted walnuts or toast the walnuts while preparing the custard.
• Shortcut: If you don’t have an ice cream maker, you can use the no-churn method by folding whipped cream into the chilled custard and freezing it directly.
• Variations: Add a swirl of caramel sauce for an extra layer of sweetness. Substitute pecans for walnuts if you prefer a different nut flavor.
• Dietary Swap: Use coconut milk and coconut cream for a dairy-free version. Replace the egg yolks with a plant-based thickener like cornstarch or arrowroot powder.

How to Store Leftovers

Store any leftover Maple Walnut Ice Cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals from forming, place a piece of plastic wrap directly on the surface of the ice cream before sealing the container.