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Homemade Maple Walnut Ice Cream

If you're a fan of Maple Walnut ice cream, you're going to love this homemade version.


Using my basic vanilla bean ice cream recipe, and simply adding some maple syrup and walnuts, I created a delicious Maple Walnut Ice Cream.




Traipsing through the snow at this local maple farm seems like it was so long ago now that we're in the middle of summer here in Maine! It's been a hot summer by Maine standards, so I've been making a lot of ice cream this season! 


A heatwave is definitely more bearable after a dish of homemade maple walnut ice cream. Maple Walnut is one of my favorite ice cream flavors - especially made with real Maine maple syrup. 


So I used my basic vanilla ice cream recipe, then drizzled in some Maine maple syrup and tossed in some chopped walnuts at the very end. Soooooo yummy!


(scroll down for the printable recipe card)

Maple Walnut Ice Cream

Makes about 1-1/2 quarts.

4 Cups milk 
2 Cups heavy cream
1 1/4 Cups granulated sugar
1/2 teaspoon salt
4 egg yolks
3 teaspoons vanilla bean paste
Ice Cream Maker (this is the one I have)

Stir-ins
1/4 cup maple syrup
1/2 cup coarsely chopped walnuts

To make the ice cream base | Simmer the milk and cream in a saucepan over medium-high heat just until warm to the touch.

Meanwhile, whisk the sugar, salt, egg yolks and vanilla in a medium bowl.

Slowly add some of the warm milk mixture to the egg mixture, a few spoonfuls at a time, whisking to combine, then pour the mixture into the saucepan with the remaining milk mixture. This needs to be done so the egg doesn't start to cook and curdle.

Continue to cook the mixture for two to three minutes over medium-low heat until warmed through, whisking constantly.

Remove from the heat. Pour the mixture into a bowl and refrigerate the mixture until completely cooled, about an hour.


For the stir-ins | Once the ice cream base has cooled, pour the mixture into your ice cream maker and follow the manufacturer’s instructions. (My machine takes about 20-30 minutes to reach a soft-serve consistency.) 

Scoop half of the mixture into a regular loaf pan, then sprinkle half of the walnuts on top and drizzle half of the maple syrup.

Scoop out the remaining ice cream, top it with the remaining nuts and syrup, then use a chopstick or butter knife to swirl the stir-ins throughout the ice cream.  

Cover the pan with plastic wrap and freeze it for several hours until the ice cream has hardened.








Maple Walnut Ice Cream
Yield
1 1/2 Quarts
Author
Source: Fresh Eggs Daily
Prep time
5 Min
Cook time
5 Min
Inactive time
4 Hour
Total time
4 H & 10 M

Maple Walnut Ice Cream

If you're a fan of Maple Walnut ice cream, you're going to love this homemade version.

Ingredients

  • 4 Cups milk
  • 2 Cups heavy cream
  • 1 1/4 Cups granulated sugar
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 3 teaspoons vanilla bean paste
  • Ice Cream Maker 
  • Stir-ins
  • 1/4 cup maple syrup
  • 1/2 cup coarsely chopped walnuts

Instructions

  1. To make the ice cream base | Simmer the milk and cream in a saucepan over medium-high heat just until warm to the touch.
  2. Meanwhile, whisk the sugar, salt, egg yolks and vanilla in a medium bowl.
  3. Slowly add some of the warm milk mixture to the egg mixture, a few spoonfuls at a time, whisking to combine, then pour the mixture into the saucepan with the remaining milk mixture. This needs to be done so the egg doesn't start to cook and curdle.
  4. Continue to cook the mixture for two to three minutes over medium-low heat until warmed through, whisking constantly.
  5. Remove from the heat. Pour the mixture into a bowl and refrigerate the mixture until completely cooled, about an hour.
  6. For the stir-ins |
  7. Once the ice cream base has cooled, pour the mixture into your ice cream maker and follow the manufacturer’s instructions. (My machine takes about 20-30 minutes to reach a soft-serve consistency.)
  8. Scoop half of the mixture into a regular loaf pan, then sprinkle half of the walnuts on top and drizzle half of the maple syrup.
  9. Scoop out the remaining ice cream, top it with the remaining nuts and syrup, then use a chopstick or butter knife to swirl the stir-ins throughout the ice cream.
  10. Cover the pan with plastic wrap and freeze it for several hours until the ice cream has hardened.
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If you like this recipe, also check out my recipes for White Chocolate Raspberry Ice Cream,  Homemade Mint Chip Ice Cream and Spiced Pumpkin Ice Cream with Candied Ginger.

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