Maple Walnut Ice Cream Recipe -
Maple Walnut Ice Cream Recipe
  • READY IN 4+ hrs

Maple Walnut Ice Cream

Recipe by  

"A Canadian favorite! This sweet ice cream actually stays soft even after a week."

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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings
  • PREP

    30 mins
  • COOK

    35 mins

    4 hrs 5 mins


  1. Pour cream into a large bowl and set a mesh strainer over the bowl. Whisk egg yolks together in a separate bowl.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
  6. 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.
  7. 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.
  8. 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.
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Reviews More Reviews

Nov 26, 2014

I made this a couple of weeks ago used hickory nuts( yes I said hickory ) because I'm not a fan of walnuts. Just an FYI hickory nut are so good very mild in flavor and similar to pecans in taste. The next time I make this I will omit the nuts all together!! You see I'm French Canadian and I'm just a mapleholic! I don't need nuts in my ice cream just the pure maple taste is really all I want. I will just add the maple syrup that is used for the wet nut part w/o nuts! I'm sure it will taste great and I'm going to double up the batch! No wonder I go through 5 gallons a yr! :)

Jul 24, 2015

I have an ice cream machine with a condenser, so I make ice cream often. This recipe is a little labor intensive, but the result was a soft, silky texture with maple candy coated walnuts. - Perfect! I pan toasted the walnuts because it was hot outside, and I boiled down my grade A maple syrup to get a darker, thicker liquid like grade C. The only issue was that the custard was ready after 5 minutes instead of 10. Constant stirring is a must.


7 Ratings

Jun 12, 2015

This was fabulous, creamy and intense but not cloyingly sweet. I had trouble getting the walnuts to toast at 275. I eventually threw them in a frypan. Next time I will up the temp in the oven. I used a medium amber maple syrup from a local farm in Quebec and the richer flavor worked perfectly.

May 24, 2014

so, so so, good. used all organic half and half and did not add the corn syrup. the wet walnuts make it more divine!


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  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 46.1 g
  • 15%
  • Cholesterol
  • 193 mg
  • 64%
  • Fat
  • 32.5 g
  • 50%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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