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
Total TimePrep: 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 freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
Nutrition Facts1/2 cup: 358 calories, 29g fat (15g saturated fat), 137mg cholesterol, 53mg sodium, 22g carbohydrate (19g sugars, 1g fiber), 5g protein.
Originally published as Maple Walnut Ice Cream in Taste of Home Christmas Annual 2010
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