Maple walnut ice cream

Rich, creamy frozen treat!

In my opinion, nothing beats custard-based ice cream. It’s rich, smooth and oh-so-flavourful, and you only need a small serving to feel satisfied. While I’ve never met an ice cream I didn’t like (oh, wait, there was that one time I tried garlic ice cream – yuck!), maple walnut is one of my all-time favourites.  While I love maple mousse, the kid in me will always prefer ice cream. It’s a delicious way to celebrate spring! Hand-cranked ice cream makers are inexpensive and very effective, although you can also finish this in a shallow metal baking pan; just be sure to stir it often as it freezes.


  • 1 cup (250 mL) coarsely chopped walnuts
  • 1 cup (250 mL) maple syrup
  • 1 1/2 cups (375 mL) milk
  • 1 1/2 cups (375 mL) whipping (35%) cream
  • 6 egg yolks


  • In a small frying pan, toast walnuts until just beginning to brown and smell fragrant, about 5 minutes. Pour nuts into a bowl and let cool.
  • In a large heavy saucepan, bring maple syrup to boil over medium-high heat. Boil for 3 minutes until slightly reduced.
  • Reduce heat to medium and add milk and cream; heat until almost boiling, stirring occasionally.
  • In a separate bowl, beat egg yolks. Slowly add 1/2 cup of hot milk and maple syrup mixture to the eggs, whisking constantly.
  • Add egg mixture back to the saucepan, whisking vigorously.
  • Cook the egg, milk and maple sugar mixture for about 5 minutes, whisking almost constantly, until it is thickened and smooth.
  • Pour the custard into a clean 4 cup container and cover with lid or plastic wrap. Refrigerate until completely cold (should take about 2 hours).
  • Freeze chilled custard in ice cream machine according to manufacturer’s instructions.
  • When ice cream is frozen, spoon it into an airtight container, sprinkling walnut pieces as you do so.
  • Freeze until firm, about 3 hours.

Note: homemade ice cream is best eaten within one week of making. 

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

One thought

  1. This sounds delicious, Paula. I don’t make nearly enough ice cream in the Fall/Winter/Spring. I’m thinking I should dust off my ice cream maker and make this soon!

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