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Homemade Maple-Walnut Ice Cream

Total Time

Prep: 20 min. + chilling Process: 20 min. + freezing

Makes

1 quart

When my family has get-togethers, I frequently receive a request to make this scrumptious maple-walnut ice cream. The nuts make a delicious complement to the maple flavor. —Sandra McKenzie, Braham, Minnesota
Homemade Maple-Walnut Ice Cream Recipe photo by Taste of Home

Ingredients

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

Directions

  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. If desired, served with syrup and additional chopped walnuts.

Maple-Walnut Ice Cream Tips

What variations can you make on this maple-walnut ice cream?

The easiest variation is to add a different type of nut. Toasted pecans, hazelnuts or cashews—or a combination of nuts—would all be delicious. (Learn how to toast nuts here). You could also forgo the nuts for a different mix-in, like chocolate chunks or tiny cuts of pancake. For more tasty ideas, check out these recipes with maple syrup.

Can you use maple syrup instead of maple flavoring in maple-walnut ice cream?

Yes, but your ice cream won’t have as strong of a maple flavor. To make the swap, substitute pure maple syrup for some (or all) of the honey.

How do you store maple-walnut ice cream?

Store homemade maple-walnut ice cream in the freezer in an airtight container. To prevent ice crystals from forming, press a piece of plastic wrap or waxed paper directly onto the ice cream’s surface before closing the lid. This recipe will stay fresh for up to three months. Keep your freezer stocked this summer with our guide to making homemade ice cream.

Research contributed by Katie Bandurski, Taste of Home Associate Digital Editor

Nutrition Facts

1/2 cup: 354 calories, 29g fat (15g saturated fat), 117mg cholesterol, 48mg sodium, 22g carbohydrate (21g sugars, 1g fiber), 5g protein.

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