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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


  • 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


  • 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

2 of 2

Homemade Maple-Walnut Ice Cream (continued)

Directions (continued)

  • freezer containers, allowing headspace for expansion. Freeze 2-4
  • hours or until firm. Yield: 1 quart.
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.