Homemade Maple-Walnut Ice Cream Recipe

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Homemade Maple-Walnut Ice Cream Recipe

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When my family has get-togethers, I frequently receive a request to make this scrumptious ice cream. The walnuts make a delicious complement to the maple flavor—Sandra McKenzie, Braham, Minnesota
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Process: 20 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Process: 20 min. + freezing

Ingredients

  • 1 cup whole milk
  • 2 eggs, lightly beaten
  • 1/2 cup honey
  • 2 cups heavy whipping cream
  • 1-1/2 teaspoons maple flavoring
  • 1/2 cup chopped walnuts, toasted

Directions

In a small saucepan, heat the milk to 175°. Combine eggs and honey. Whisk in a small amount of the hot mixture to the egg mixture. Return all to the pan, whisking constantly.
Cook over low heat until mixture coats the back of a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and maple flavoring. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. For each batch, add some of the walnuts during the 5 minutes of processing. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Yield: 1 quart.
Originally published as Maple-Walnut Ice Cream in Taste of Home Christmas Annual Annual 2010, p169

Nutritional Facts

1/2 cup: 358 calories, 29g fat (15g saturated fat), 137mg cholesterol, 53mg sodium, 22g carbohydrate (19g sugars, 1g fiber), 5g protein.

  • 1 cup whole milk
  • 2 eggs, lightly beaten
  • 1/2 cup honey
  • 2 cups heavy whipping cream
  • 1-1/2 teaspoons maple flavoring
  • 1/2 cup chopped walnuts, toasted
  1. In a small saucepan, heat the milk to 175°. Combine eggs and honey. Whisk in a small amount of the hot mixture to the egg mixture. Return all to the pan, whisking constantly.
  2. Cook over low heat until mixture coats the back of a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
  3. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and maple flavoring. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
  4. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. For each batch, add some of the walnuts during the 5 minutes of processing. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Yield: 1 quart.
Originally published as Maple-Walnut Ice Cream in Taste of Home Christmas Annual Annual 2010, p169

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