Best-Ever Maple Walnut Ice Cream
A rich homemade maple walnut ice cream features a custard base infused with pure maple syrup, complemented by the textural crunch of walnuts.
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Instructions
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Boil maple syrup in a medium saucepan, then reduce to approximately 3/4 cup over 3 to 4 minutes.
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Stir in heavy cream, light cream, and salt, then bring the mixture to a boil and remove from heat.
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Whisk eggs in a separate bowl; slowly temper them by gradually incorporating 1/3 to 1/2 of the hot cream-syrup mixture.
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Return the tempered egg mixture to the saucepan and cook over low heat, whisking constantly, until it reaches about 180F and slightly thickens, avoiding a boil.
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Strain the cooked mixture through a fine mesh into a bowl, then cover and refrigerate for 3 to 4 hours until thoroughly chilled.
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Churn the chilled custard in an ice cream machine until thick yet soft, incorporating chopped walnuts and maple flakes during the final stages of churning.
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Transfer the ice cream to an airtight container and freeze until solid.
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Serve the finished ice cream, optionally topped with additional maple flakes or walnuts.