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Homemade Maple-Walnut Ice Cream

 Homemade Maple-Walnut Ice Cream
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
8 ServingsPrep: 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 and stir over low heat until mixture reaches at least 160°
  • and coats the back of a metal spoon. Remove from the heat. Cool
  • quickly by placing pan in a bowl of ice water; stir for 2 minutes.
  • Stir in cream and maple flavoring. Press plastic wrap onto surface
  • of custard. Refrigerate for several hours or overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to the manufacturer’s directions. During the last 5 minutes of
  • processing, add walnuts. When ice cream is frozen, transfer to a
  • freezer container; freeze for 2-4 hours before serving. Yield: 1
  • quart.

2 of 2

Homemade Maple-Walnut Ice Cream (continued)

Nutritional Facts: 1/2 cup equals 358 calories, 29 g fat (15 g saturated fat), 137 mg cholesterol, 53 mg sodium, 22 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.