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Maple-Walnut Ice Cream

 Maple-Walnut Ice Cream
With years of ice cream making to her credit, Patricia Rausch of Kearny, New Jersey came up with this refreshing treat. "My thick homemade fudge sauce makes an excellent topping for the ice cream, which has a hint of maple flavor."
8 ServingsPrep: 20 min. Process: 20 mn./batch + freezing


  • 1-1/2 cups half-and-half cream
  • 3/4 cup sugar
  • 2 cups heavy whipping cream
  • 1 teaspoon walnut extract, optional
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 tablespoons maple syrup
  • 1 cup chopped walnuts, toasted
  • 1 package (14 ounces) caramels
  • 1/3 cup milk
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/4 cup chopped walnuts, toasted
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a small saucepan, heat half-and-half to 175°; stir in the
  • sugar. Cool quickly by placing pan in a bowl of ice water; stir for
  • 2 minutes. Stir in whipping cream and extracts.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to manufacturer's directions. During the last 5 minutes, add half of
  • the syrup and walnuts. Refrigerate remaining mixture until ready to
  • freeze; repeat the process, adding remaining syrup and walnuts.
  • Transfer to a freezer container; freeze for 2-4 hours before

2 of 2

Maple-Walnut Ice Cream (continued)

Directions (continued)

  • serving.
  • In a heavy saucepan over medium heat, melt caramels with milk. Stir
  • in chocolate chips until melted. Stir in cream until blended. Remove
  • from the heat. Stir in walnuts and vanilla. Serve warm over ice
  • cream. Refrigerate leftover sauce. Yield: 1 quart ice cream (2 cups
  • sauce).
Nutritional Facts: 1 serving (1/2 cup) equals 769 calories, 51 g fat (26 g saturated fat), 129 mg cholesterol, 179 mg sodium, 73 g carbohydrate, 2 g fiber, 11 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.