Maple Walnut Ice Cream

Hello. Today I’m going to treat you to a Canadian classic. Maple walnut ice cream. A delicious maple based ice cream with hunks of toasted walnut all throughout. How good does that sound?I crafted this ice cream recipe because I like to do nice things for my mom every now and again and she loves maple walnut anything. I personally am a chocoholic so since getting my ice cream maker back in August I must admit that the only thing I’ve made is chocolate ice cream. Multiple times. I can’t even begin to describe how fun it is to make your own ice cream. Even if you’re sticking to classic flavours, the depth of flavour you’re able to achieve with homemade ice cream is unmatched by anything you’ll find at the grocery store. When I decided to try my hand at the maple walnut ice cream, I figured I already had a pretty good base with my chocolate recipe and as such, followed a similar method to get this delicious stuff! So in honour of the woman who crafted my beautiful logo, I give you homemade maple walnut ice cream.

Maple Walnut Ice Cream

Makes 1 quart


Ingredients

  1. 1 c milk

  2. 1/2 tsp salt

  3. 4 egg yolks

  4. 2 c whipping cream

  5. 3/4c maple syrup

  6. 1/2 tsp vanilla

  7. 2 tsp maple extract

  8. 1 c chopped walnuts


Instructions

  1. In a saucepan over medium heat, heat the milk, maple syrup, and salt until steaming.

  2. As the milk is heating, in a small bowl, whisk the eggs yolks together. Once the milk is steaming, remove 1/4c of the milk mixture from the saucepan and pour to the egg yolks, whisking constantly. Transfer the egg yolk mixture into the saucepan and whisk. Allow to thicken slightly.

  3. In a large bowl, whisk the whipping cream, vanilla, and maple extract. Set a sieve over the bowl. Once thickened, pour the milk mixture through the sieve to remove any lumps and combine. Stir all the ingredients together and set in the fridge until cool.

  4. In an oven heated to 350ºF, toast the walnuts until slightly browned and fragrant (approx 5 min).  Remove from oven and cool completely.

  5. Pour the ice cream mixture into an ice cream maker and allow it to churn according to the manufacturer’s direction. In the last few minutes of churning, add the walnuts to the ice cream.

  6. Once churning is complete, scoop the ice cream into a freezer safe container and allow to set for approximately 4 hours. Serve and enjoy!

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DESIGN BY MALIYA KUDRYK    A BAKER'S NOTEBOOK 2019