The walnuts do add a nice crunch and nuttiness to this recipe, but it is the pure maple syrup that is clearly the star of this creamy maple walnut ice cream. Along with the chopped walnuts, you can add maple flakes to the ice cream, giving it a bit of extra crunch and even more maple flavor. This is a fantastic ice cream to serve with an apple crisp, cobbler, or pie, or enjoy it with a drizzling of maple syrup.
Ingredients of Maple Walnut Ice Cream
Also Read: Blackberry Ice Cream
How To Make Maple Walnut Ice Cream
- Pour the cream into a large bowl and place a sieve over the bowl. Whisk the egg yolks in another bowl.
- Heat the milk, sugar and corn syrup in a saucepan over medium-low heat until the milk begins to steam, about 5 minutes.
- Slowly pour about 1/2 cup of heated milk into the egg yolks, whisking constantly. Scrape the egg yolk mixture into the pan with a heat-resistant spatula.
- Cook and stir the milk mixture constantly with the spatula, often scraping the bottom of the pan, until the mixture thickens and coats the spatula, about 10 minutes.
- Remove the pan from the heat; pour the mixture through the mesh colander into the cream. Stir in 3/4 cup maple syrup, coarse salt and vanilla into the cream mixture, then place the bowl on a larger bowl of ice water; stir to cool to room temperature. Refrigerate the mixture in the refrigerator, about 2 hours.
- Preheat the oven to 275 degrees F. Spread the nuts on a baking sheet. Grill the walnuts in the preheated oven until they brown and become fragrant, about 15 minutes.
- Set the nuts aside to room temperature. Coarsely chop the nuts. Heat 1/2 cup plus 1 tablespoon maple syrup in a saucepan until boiling.
- Stir in the nuts and return to the boil. Stir nuts for 10 seconds, remove from heat; Let cool completely. The nuts will be moist and sticky when cooled.
- Remove the cream mixture from the refrigerator, pour into your ice cream maker and freeze according to the manufacturer’s instructions.
- During the last minutes of churning, incorporate the moist walnuts.