Maple Walnut Ice Cream

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.

Rich, creamy egg-based custard makes for the best tasting ice cream.

Rich, creamy egg-based custard makes for the best tasting ice cream.

Ingredients

1 cup coarsely chopped walnuts
1 cup maple syrup
1½ cups milk
1½  cups whipping (35%) cream
6 egg yolks

Method

  • 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 ½ 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. 

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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One Response to Maple Walnut Ice Cream

  1. Jennifer says:

    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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