A favorite in Canada! Even a week later, this creamy ice cream still retains its softness.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 3 hrs |
| Total Time: | 4 hrs 5 mins |
| Servings: | 8 |
| Yield: | 5 cups |
Ingredients
- 1 ½ cups heavy whipping cream
- 5 egg yolks
- 1 ½ cups milk
- 2 tablespoons white sugar
- 1 tablespoon corn syrup (Optional)
- ¾ cup maple syrup
- ⅛ teaspoon coarse salt
- ¼ teaspoon vanilla extract
- 1 ½ cups walnut halves
- ½ cup maple syrup
- 1 tablespoon maple syrup
- 1 pinch salt
Instructions
- Pour cream into a large bowl and set a mesh strainer over the bowl. Whisk egg yolks together in a separate bowl.
- Heat milk, sugar, and corn syrup together in a saucepan over medium-low heat until milk begins to steam, about 5 minutes. Slowly pour about 1/2 cup heated milk into the egg yolks, whisking constantly. Scrape egg yolk mixture into the saucepan with a heatproof spatula.
- Cook and stir milk mixture constantly with the spatula, scraping the bottom of the saucepan often, until mixture thickens and coats the spatula, about 10 minutes. Remove saucepan from heat; pour mixture through the mesh strainer into the cream.
- Stir 3/4 cup maple syrup, coarse salt, and vanilla into cream mixture, then place the bowl over a larger bowl of ice water; stir to cool to room temperature. Chill mixture in the refrigerator, about 2 hours.
- Preheat oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
- Toast walnuts in the preheated oven until they turn golden brown and become fragrant, about 15 minutes. Set nuts aside to cool to room temperature. Chop nuts coarsely.
- Heat the 1/2 cup plus 1 tablespoon maple syrup in a saucepan until it comes to a boil. Stir in walnuts, and return to a boil. Stir nuts for 10 seconds, remove from heat; set aside to cool completely. The nuts will be wet and sticky when cooled.
- Remove cream mixture from the refrigerator, pour into your ice cream maker, and freeze according to manufacturer’s instructions. During the last few minutes of churning, stir in wet walnuts.
Nutrition Facts
| Calories | 487 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 193 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 13 g |
| Sodium | 77 mg |
| Sugars | 37 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Outstanding maple walnut ice cream. Beats any commercial brands. I read the reviews prior to making and shortened the cook time from 10 to 5 minutes which was perfect. Will definitely make this recipe again.
Best to use a double boiler for heating the milk.
I have made this several times and it is the best one out there. The way the walnuts are cooked in maple syrup is a great technique and makes this special – a big hit in my family in Canada. They’d never permit anything but authentic maple syrup, here in the land of the Maple Leaf (it’s on the flag). And also go easy on the syrup as it can get too sweet and reduce cooking time of egg mix. There is just 2tb of sugar and that’s wise.
I agree with others, 10 minutes is way too long!! The first batch gave me scrambled eggs, it actually takes less than 5 minutes for the custard to thicken.
Ok so I have made this once and it was so good I’m at it again within 2 weeks. Really delicious!
The custard is delicious. I grew up in maple syrup country. My suggestions: 1/4 cup more of Maple Syrup, that is, use one full cup. Maybe a bit more. The flavor was good, but not truly maple. Don’t reduce it below 3/4 cup. I feel there are too many nuts. Will reduce to one cup the next time. Make sure your walnuts are fresh. After returning the egg-cream mixture to the pot, be very careful to NOT boil the mixture. 5 minutes is probably enough.
Complicated, time consuming & just ok.
This ice cream was fabulous! I am making it again for Thanksgiving. Can’t wait for my guests to taste it!
This is exceptional! If you love maple, you will love this ice cream. It’s pure maple heaven.
Delicious!
Very creamy, not to sweet. Will definitely make this again
Delicious! I also cooked custard too long, but strained it and it was fine. I left out the corn syrup. I added a pinch of smoked salt to the wet walnuts, we loved it!!!
Does not even COMPARE to store bought! the amount of custard didn’t look like enough for the ice cream maker but once the wet walnuts are added it almost overflows! If you have a kitchen aid attachment ice cream maker it never gets to the “clicking” stage to let you know it’s ready…I just stopped after 20 mins…
I wish I had read the reviews first, but I was in a hurry! I agree with others – the cooking only takes about 5 minutes and I got scrambled eggs the first time also. Enjoy!
Using maple sugar for the nuts instead of syrup makes an easier mixin.
Amazing flavour! I toasted my walnuts in cast in the oven then finished stovetop with the syrup and a bit of butter. I used 50/50 heavy and table cream instead of milk (what I had on hand) and divided into recipe measures for directions. I did not add the corn syrup at all and it was plenty sweet enough. The custard was ready between 5-6 minutes (stir constantly!) and I didn’t bother straining. Texture was really good. I will make this again for sure!
Rich and creamy with the perfect balance of maple and walnut. I use agave nectar instead of corn syrup, which adds a nice nutty note. To prevent curdling of the custard, (i) heat your saucepan before putting the milk and sugar mixture into it and, (ii) after slowly pouring the tempered egg yolks in, stir and cook until steam rises and turn off heat; (iii) let the saucepan sit on the burner for 75 seconds (always stirring) before straining into the cream; and (iv) put mixture into the ice bath. Mine is better than Molly Moon’s.
Very tasty maple flavor. I like that it uses real maple syrup. I didn’t use all of the nut mixture as it was a little too much for the amount of ice cream. Next time I may cut it in half.
It is a great ice cream. It did take me three tries to make it right though. The directions say after adding the eggs to heat until thick for 10 minutes stirring constantly. Let me just say that after twice doing that, it doesn’t take 10 minutes. Actually 5 minutes or less. Believe me, if you go the full 10 minutes you will get scrambled eggs every time. So 15 eggs later I finally got yummy ice cream.
Amazing! A lot of work (for ice cream) but worth it!
Sounds phenomenal. Make a lot of homemade ice cream and plan on ttaking this to take to a dinner party. One question is it calls for 2 tablespoons of vinegar but does not tell you in tthe ddirections to add it so am leavingit out. NNever heard of vinegar in an ice cream recipe.