Cuisinart Maple Walnut Ice Cream

Homemade ice cream? It’s the kind of treat that makes life sweeter. And this Maple Walnut Ice Cream? Pure comfort in a bowl. With hints of rich maple syrup and the crunch of toasted walnuts, it’s a delicious mix of creamy and nutty. It’s like a trip to Canada or New England without leaving your kitchen—all thanks to a simple recipe and a trusty ice cream maker.

This dessert has a nostalgic, “old-school” charm but feels gourmet enough for any dinner party. Let me show you just how easy it is to make!

Quick Recipe Details

Here’s what you need to know upfront:

• Time: About 6 hours (including freezing)
• Servings: Around 1½ quarts (6 people)
• Skill Level: Medium—we’ll be making a custard base.
• Gear You’ll Want:
  • An ice cream maker (Cuisinart works great!)
  • Saucepan
  • Whisk
  • Mixing bowls
  • Knife and cutting board for the walnuts

What You’ll Need

For the Creamy Base:

• ¾ cup maple syrup (go for Grade B; it’s got that strong maple kick)
• 1½ cups whole milk
• 1½ cups heavy cream
• 5 egg yolks
• A pinch of kosher salt

For the Walnut Mix-In:

• 1½ cups walnuts, toasted and chopped (reduce to ¾ cup if you like a more subtle nut flavor)

Swaps and Substitutions:

• Dairy-free? Sub in coconut milk.
• Not a walnut person? Use pecans or almonds.
• Out of maple syrup? Honey or agave will work in a pinch.

How To Make It

Step 1: Toast the Walnuts

Toasting walnuts is where the magic starts. Preheat your oven to 325°F and spread the nuts on a baking sheet. Toast them for about 10–12 minutes until you catch that warm, nutty aroma. Short on time? A dry skillet on medium heat works too—just keep stirring for about 5 minutes so they don’t burn.

Pro Tip: Toasting brings out all the flavor. Don’t skip this step.

Step 2: Reduce the Maple Syrup

Pour your maple syrup into a saucepan and bring it to a simmer over medium heat. Let it bubble gently for 8–10 minutes until it reduces down to about ½ cup. This step intensifies the flavor, making the ice cream extra maple-y.

What to Look For: The syrup should be a little thicker but still pourable.

Step 3: Make the Custard

• Turn the heat to medium-low. Stir in the milk, cream, and salt with the maple syrup until smooth.
• In a separate bowl, beat the egg yolks. Slowly add about a cup of the hot milk mixture to the yolks while you stir (this keeps the eggs from scrambling).
• Pour this yolk mixture back into the saucepan. Heat gently, stirring constantly, until it thickens. Aim for 170–175°F (a thermometer helps) or until the custard coats the back of a spoon.

Pro Tip: If you’re not into thermometers, just run your finger through the sauce on the back of a spoon. If it holds a line, it’s ready!

Step 4: Chill the Custard

Cool the custard down quickly by setting the pot in an ice bath or transferring it to a bowl and popping it in the fridge. Let it chill for at least 4 hours or overnight if possible.

Step 5: Churn That Ice Cream

Pour the chilled custard into your pre-frozen ice cream maker. Let it churn for about 20 minutes (or follow your machine’s instructions). Add those toasted walnuts during the last minute to mix them evenly.

What to Expect: The ice cream will look soft, like frozen yogurt, when it’s done.

Step 6: Freeze Before Serving

Spoon the churned ice cream into a freezer-safe container (a bread pan works great!). Cover tightly and freeze for at least 4 hours to firm it up.

Ways to Jazz It Up

Want to switch it up? Try these ideas:

Diet-Friendly Options:

• Dairy-free? Use coconut milk instead of regular cream. Skip the nuts for nut-free.
• Keep it vegan by replacing egg yolks with 2 tbsp cornstarch.

Seasonal Vibes:

• Add a pinch of cinnamon or nutmeg for fall.
• Toss in dried cranberries for the holidays.

Fancy Toppings:

• Drizzle warm caramel sauce over a scoop.
• A sprinkle of flaky sea salt adds a surprising twist.

Serving & Storing Tips

• How to Serve: Scoop it into bowls or cones. Feel fancy? Add extra toasted walnuts or a drizzle of maple syrup.
• How to Store: Use an airtight container, and press a sheet of plastic wrap onto the surface to avoid ice crystals. It’ll keep for up to 2 weeks in the freezer.
• Quick Tip for Scooping: Let it sit at room temp for about 5 minutes to soften up.

So that’s it—Maple Walnut Ice Cream you can make from scratch. Serve it at your next family dinner, or keep it in the freezer as your go-to treat. Either way, it’ll be a hit. Enjoy!

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