Walnut Maple Ice Cream

Walnut Maple Ice Cream

Emma's Cookhouse

"This is an really yummy recipe. Great for Thanksgiving, you can use homemade maple syrup, which is just of combination of brown sugar and water, you could probably find a recipe on the interenet or here. Hope you like it."
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Serving size has been adjusted!
Original recipe yields 9 servings

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  • Prep

  • Cook

  1. In a mixing bowl, beat the egg yolks with the maple syrup, flour, and salt; set aside.
  2. In a saucepan, bring the light cream to a simmer.
  3. Slowly beat the hot light cream into the eggs and maple syrup.
  4. Pour the entire mixture back into the pan and place over low heat.
  5. Stir constantly, using a whisk or wooden spoon, until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
  6. Remove from heat and pour the custard through a strainer into a large clean bowl.
  7. Let the custard cool slightly, then stir in the heavy cream and vanilla and chopped walnuts; cover and refrigerate until cold or overnight.
  8. Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to manufacturer?s directions.
  9. When done, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.


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