Maple Walnut Ice Cream

the gingered whisk

“Flavorful real maple syrup and toasted walnuts combine into this classic old fashioned ice cream recipe. Maple walnut ice cream has a custard base that is cooked with egg yolks and heavy cream on the stovetop, but is an easy and simple recipe to make!"

- The Gingered Whisk

Key Ingredient

Maple Syrup

– walnut halves – dark maple syrup – heavy cream – whole milk – dash salt – egg yolks

Ingredients

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Maple Walnut  Ice Cream Recipe

Yield

12 Servings

Prep Time

15 Minutes

Total Time

8 Hours  45 Minutes

1. Preheat the oven to 350 F.

Toast the walnuts

2. Spread the walnut halves evenly on a baking sheet lined with parchment paper.

Toast the walnuts

3. Roast for 7-10 minutes, stirring occasionally, until fragrant and slightly more brown. Don’t let them burn!

Toast the walnuts

4. Remove from the oven and allow them to cool.

Toast the walnuts

5. Roughly chop into big bite sized pieces for your ice cream.

Toast the walnuts

1. Place the syrup in a medium sized saucepan. Use a larger sized saucepan than you think you need, because the syrup will get bigger and bubble as it cooks, and you are going to use this same pan to create the custard in.

Reduce the syrup

2. Bring to a boil over medium-high heat.

Reduce the syrup

3. Reduce the temperature to medium and simmer for 8-10 minutes. You want it to reduce to about a ½ cup.

Reduce the syrup

1. In a medium sized mixing bowl, whisk the eggs together.

Create the custard

2. Reduce the temperature of the syrup to medium-low heat.

Create the custard

3. Whisk in the cream, milk, and salt.

Create the custard

4. Remove 1 cup of this warmed mixture from the saucepan.

Create the custard

5. Slowly, slowly, slowly, whisk in a small thin drizzle of this warmed milk into the eggs to temper them. This will help bring the temperature of the eggs up without cooking them.

Create the custard

6. Whisk continually, while slowly drizzling in all the warmed milk mixture.

Create the custard

7. When all the warmed milk has been whisked into the eggs, slowly pour the tempered eggs into the saucepan with the remaining warmed milk.

Create the custard

8. Heat the mixture, whisking occasionally, until it reaches a temperature of 170-175 F on a candy thermometer. It should coat the back of a spoon.

Create the custard

9. Pour the mixture into a container with a lid and allow to cool for a while.

Create the custard

10. Place in the fridge overnight and chill (or at least four hours.

Create the custard

1. When cool, use your ice cream maker to churn according to manufacturer’s instructions.

Churn

2. During the last 10 minutes, add the chopped toasted walnuts. The ice cream will be at a “soft serve” thickness.

Churn

3. Place into a freezer safe container with a lid and freeze for at least four hours, or overnight. This will allow it to freeze and harden the rest of the way.

Churn

Visit The Gingered Whisk for more notes and tips on making the BEST Maple Walnut Ice Cream Recipe!

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Enjoy!

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