Maple Walnut Ice Cream

A great maple walnut ice cream has been surprisingly hard to come by lately—so I took matters into my own hands. After a few rounds of testing and tweaking, the final result exceeded all expectations. It’s rich, creamy, and packed with real flavor, without any unnecessary additives. Best of all, this recipe is simple to make and incredibly satisfying from the very first bite.

Ingredients

Ice Cream Base:

• ¾ cup maple syrup

• 1½ cups whole milk

• 1½ cups heavy cream

• 5 egg yolks

• ⅛ tsp coarse or kosher salt

• ¼ tsp real vanilla extract (optional, but recommended)

Candied Walnuts (optional):

• 1 cup walnuts, roughly chopped

• ¼ cup maple syrup

• 1 tbsp butter

• Pinch of salt

  Alternative for Walnuts

  If you prefer not to make candied walnuts, you can easily toast them instead:

  • Place walnuts on a sheet tray in a single layer.

  • Bake at 325°F (163°C) for 10–12 minutes, or until lightly toasted and fragrant.

  • Let cool completely, then roughly chop the nuts before adding them to the ice cream.

  This method gives you a clean, nutty flavor that pairs perfectly with the rich maple base.

Instructions

Step 1: Make the Ice Cream Base

1. In a saucepan, combine milk, cream, and maple syrup. Heat over medium heat until warm, do not boil mixture. Temperature should be around 130 degrees fahrenheit.

2. In a bowl, whisk the egg yolks until slightly thickened.

3. Slowly pour a small amount of the hot milk mixture into the yolks while whisking (tempering).

4. Gradually add the tempered yolks back into the saucepan, whisking constantly.

5. Cook over medium low heat, stirring continuously, until the mixture thickens and coats the back of a spoon. Mixture should be 170 degrees fahrenheit.

6. Remove from heat and stir in salt and vanilla extract.

7. Using a fine mesh strainer, strain mixture into a separate bowl. (optional, but this step ensures creaminess of ice cream)

8. Let mixture cool, then refrigerate for at least 4 hours or overnight.

Step 2: Make the Candied Walnuts

8. In a skillet over medium heat, melt the butter.

9. Add walnuts, maple syrup, and a pinch of salt, stirring to coat.

10. Cook for 3–5 minutes until the walnuts are toasted and sticky.

11. Transfer to parchment paper and let cool completely.

Step 3: Churn the Ice Cream

12. Pour the chilled base into your ice cream maker and churn according to manufacturer’s instructions.

13. In the final two minutes of churning, add the walnuts.

Step 4: Freeze & Serve

14. Transfer ice cream to a container and freeze for 2–4 hours for a firmer texture.

15. Scoop, serve, and enjoy!

Tips for Success

✔️ Use pure maple syrup for the best flavor—no substitutes!
✔️ Don’t rush the custard—low heat prevents curdling.
✔️ Let the walnuts cool fully so they stay crunchy in the ice cream.