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Directions
Step 1: Prepare the Ice Cream Base
In a medium saucepan, combine the heavy cream, whole milk, maple syrup, sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture is hot but not boiling.
In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
Gradually pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Remove the saucepan from the heat and stir in the vanilla extract.
Step 2: Chill the Mixture
Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
Refrigerate the mixture for at least 4 hours or overnight until thoroughly chilled.
Step 3: Churn the Ice Cream
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
During the last few minutes of churning, add the chopped toasted walnuts.
Step 4: Freeze and Serve
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up.
Scoop and serve the ice cream in bowls or cones, and enjoy the delicious combination of maple and walnuts.
Kitchen Equipment Needed
Medium saucepan
Mixing bowls
Whisk
Fine-mesh sieve
Ice cream maker
Airtight container
Spatula
Tips, Shortcuts, and Variations
Quick Tip: To save time, use pre-toasted walnuts or toast the walnuts while preparing the custard.
Shortcut: If you don’t have an ice cream maker, you can use the no-churn method by folding whipped cream into the chilled custard and freezing it directly.
Variations: Add a swirl of caramel sauce for an extra layer of sweetness. Substitute pecans for walnuts if you prefer a different nut flavor.
Dietary Swap: Use coconut milk and coconut cream for a dairy-free version. Replace the egg yolks with a plant-based thickener like cornstarch or arrowroot powder.
How to Store Leftovers
Store any leftover Maple Walnut Ice Cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals from forming, place a piece of plastic wrap directly on the surface of the ice cream before sealing the container.
Food and Drink Pairings
Maple Walnut Ice Cream pairs wonderfully with a cup of freshly brewed coffee or a warm apple pie. For an extra indulgent treat, serve it alongside a stack of pancakes or waffles drizzled with more maple syrup.
Frequently Asked Questions
Can I Use Artificial Maple Syrup?
While you can use artificial maple syrup, the flavor won’t be as rich and authentic as using pure maple syrup. For the best results, opt for pure Grade A maple syrup.
How Do I Toast Walnuts?
To toast walnuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, stirring occasionally, until they are fragrant and golden brown.
Can I Make This Recipe Without an Ice Cream Maker?
Yes, you can! Use the no-churn method by folding whipped cream into the chilled custard and freezing it directly in an airtight container.
How Long Should I Chill the Custard Before Churning?
Chill the custard for at least 4 hours, but overnight is best to ensure it’s thoroughly chilled and will churn properly.
Conclusion
Maple Walnut Ice Cream is a delightful treat that brings the comforting flavors of maple syrup and toasted walnuts together in a creamy, homemade ice cream. Perfect for any occasion, this recipe is sure to become a favorite in your household. Try it out, share your experience, and don’t forget to subscribe to our blog for more delicious recipes and culinary tips!
