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Maple Walnut Ice Cream

A scoop of maple walnut ice cream.
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This Maple Walnut Ice Cream starts by cooking walnuts directly in maple syrup, creating both the candied walnuts that are mixed in after churning and the maple syrup used to flavor the custard. As the syrup cooks, the maple flavor becomes more concentrated while taking on some of the walnuts’ flavor. The result is a rich, creamy custard-style ice cream with a distinct maple flavor and candied walnuts that add the perfect textural contrast. The custard itself uses classic ingredients, with the addition of maple syrup and optional maple extract to help boost the maple flavor.

Ingredients

  • 3/4 cup (240 grams) maple syrup
  • 3/4 cup (85 grams) unsalted walnuts (raw or toasted)
  • 1 cup (227 grams) heavy cream
  • 2-1/2 cups (565 grams) whole milk
  • 2 large eggs, plus 2 large egg yolks
  • ¼ cup (50 grams) granulated sugar
  • 1/2 teaspoon coarse kosher salt (see note)
  • 1/2 teaspoon maple extract (see note)

Instructions

  1. In a heavy-bottomed medium pot, stir together the maple syrup and walnuts. Turn the heat to medium and bring the syrup to a boil. Set a timer and continue to boil for 2 minutes. Remove the pot from the heat and let cool slightly, about 10 minutes. Place a heatproof strainer over a heatproof bowl. Carefully strain off the maple syrup from the walnuts, reserving it in the bowl. Transfer the maple-soaked walnuts to a parchment-lined baking sheet in an even layer. Be careful, as the syrup can still be hot. Let cool completely, and set aside until ready to add to the ice cream. Set aside the strainer and the bowl, it will be needed later.
  2. In the now-empty pot, combine the heavy cream, whole milk, eggs, egg yolks, granulated sugar, salt, and maple extract. Whisk together until well combined. Slowly pour in the slightly cooled maple syrup. It may harden as you pour it in, this is okay, it will melt into the custard as it cooks.
  3. Cook over medium heat, stirring and scraping constantly with a rubber spatula, especially along the edges and the bottom of the pot to make sure everything is incorporated, including any hardened maple syrup, until the mixture reaches 175°F on an instant-read thermometer, about 8 minutes. The mixture will be slightly thickened. To check if the custard is set without an instant-read thermometer, coat a wooden spoon with the custard. Draw a horizontal line on the back of the spoon with your finger. If the line “holds,” then your custard is set. If the line collapses immediately, the custard needs another minute or so. Do not boil the mixture.
  4. Immediately shut off and remove the pot from the heat. Continue to stir the custard for 1 minute. This helps bring it all the way up to 180ºF.
  5. Strain the custard through the fine-mesh strainer into the heatproof bowl. Stir together any residual maple syrup from the bowl into the custard.
  6. Cool the custard to room temperature. Cool it in an ice bath if desired to bring the temperature down more quickly.
  7. Chill the custard thoroughly in the refrigerator until at least 40ºF, preferably overnight.
  8. Roughly chop the cooled candied walnuts.
  9. Freeze the custard, following the recommended manufacturer’s instructions of your ice cream maker, until the ice cream has reached a soft-serve consistency, then add in the walnuts and stir to combine.
  10. Transfer the ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.

Notes

Maple Walnut Ice Cream is best consumed within a week, but will last for several in the freezer.

If you need to freeze your ice cream canister, make sure to do so 24 hours before you plan to spin your ice cream.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.

The walnuts can be toasted if desired to help refresh their flavor but I couldn't detect a difference in flavor between non-toasted walnuts and toasted.

If using maple extract, choose an all-natural version (my favorite is this one from Frontier Co-op). If you can’t easily find an all-natural one, skip it. It’s better to let the flavor of the real maple syrup shine on its own.

See my ice cream tool kit for all of the tools I use in my kitchen.

Find it online: https://everydaypie.com/maple-walnut-ice-cream/