Directions
Step 1: Prepare the Ice Cream Base
- In a medium saucepan, combine the heavy cream, whole milk, maple syrup, sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture is hot but not boiling.
- In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
- Gradually pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove the saucepan from the heat and stir in the vanilla extract.
Step 2: Chill the Mixture
- Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate the mixture for at least 4 hours or overnight until thoroughly chilled.
Step 3: Churn the Ice Cream
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
- During the last few minutes of churning, add the chopped toasted walnuts.
Step 4: Freeze and Serve
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up.
- Scoop and serve the ice cream in bowls or cones, and enjoy the delicious combination of maple and walnuts.
Kitchen Equipment Needed
- Medium saucepan
- Mixing bowls
- Whisk
- Fine-mesh sieve
- Ice cream maker
- Airtight container
- Spatula
Tips, Shortcuts, and Variations
- Quick Tip: To save time, use pre-toasted walnuts or toast the walnuts while preparing the custard.
- Shortcut: If you don’t have an ice cream maker, you can use the no-churn method by folding whipped cream into the chilled custard and freezing it directly.
- Variations: Add a swirl of caramel sauce for an extra layer of sweetness. Substitute pecans for walnuts if you prefer a different nut flavor.
- Dietary Swap: Use coconut milk and coconut cream for a dairy-free version. Replace the egg yolks with a plant-based thickener like cornstarch or arrowroot powder.
How to Store Leftovers
Store any leftover Maple Walnut Ice Cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals from forming, place a piece of plastic wrap directly on the surface of the ice cream before sealing the container.
