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Maple Walnut Ice Cream
There’s something timeless about Maple Walnut Ice Cream—a flavor that feels like home. The buttery richness of maple pairs beautifully with the warm, toasty crunch of walnuts. Every bite is smooth, nutty, and comforting, capturing the essence of old fashioned indulgence. Whether served alone or with pie, it’s a true classic.
Origin Maple Walnut Ice Cream
This classic ice cream flavor has deep roots in Canada and New England, where maple syrup is plentiful. Traditionally churned at home or in small dairies, it remains a beloved regional treat.
What I Love About This Recipe
The custard base is smooth and luscious, and the maple flavor is real—not artificial. Toasted walnuts add just the right amount of crunch.
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Maple Walnut Ice Cream
Course: Dessert, Ice CreamCuisine: Canadian, AmericanDifficulty: Medium4
servings30
minutes40
minutes300
kcalMaple Walnut Ice Cream is a luxuriously creamy dessert swirled with the deep, earthy sweetness of real maple syrup and crunchy toasted walnuts. A timeless classic that captures the cozy essence of Canadian flavors in every bite.
Ingredients
2 cups heavy cream
1 cup whole milk
¾ cup pure maple syrup (preferably Grade A dark)
5 large egg yolks
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup chopped walnuts, lightly toasted
Directions
- In a medium saucepan, combine cream, milk, and salt. Warm over medium heat until steaming but not boiling.
- In a bowl, whisk egg yolks. Slowly drizzle in about ½ cup of the warm cream mixture, whisking constantly to temper the yolks.
- Pour the yolk mixture back into the saucepan.
- Cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 5–7 minutes. Do not let it boil.
- Remove from heat. Stir in maple syrup and vanilla extract.
- Pour the custard through a fine mesh strainer into a clean bowl.
- Cover and chill in the refrigerator until very cold, at least 4 hours or overnight.
- Churn the custard in an ice cream maker according to the manufacturer’s instructions.
- In the last few minutes of churning, add the toasted walnuts.
- Transfer ice cream to a container, press plastic wrap on the surface, and freeze until firm, at least 4 hours.
- Scoop and enjoy!
Notes
- Grade A dark maple syrup has the strongest flavor.
- Toasting the walnuts brings out their nutty aroma—just bake at 350°F (175°C) for 5–7 minutes.
- Keeps frozen up to 2 weeks.
