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!
PrintCuisinart Maple Walnut Ice Cream
Creamy, rich, and packed with the bold flavors of pure maple syrup and toasted walnuts, this homemade Maple Walnut Ice Cream is a classic dessert made effortlessly with a Cuisinart ice cream maker. Perfect for indulging in nostalgic sweetness with a gourmet twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: ~6 hours (includes Chilling & Freezing Time)
- Yield: About 1½ quarts (6 servings) 1x
- Category: Dessert
- Cuisine: North American
Ingredients
- ¾ cup pure maple syrup (Grade B for stronger flavor)
- 1½ cups whole milk
- 1½ cups heavy cream
- 5 large egg yolks
- Pinch of kosher salt
- 1½ cups walnuts, toasted and coarsely chopped
Instructions
- Toast Walnuts: Preheat oven to 325°F. Spread walnuts on a baking sheet and toast for 10–12 minutes, or stir in a dry skillet over medium heat for about 5 minutes. Cool completely, then chop coarsely.
- Reduce Maple Syrup: Pour maple syrup into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 8–10 minutes until reduced to about ½ cup.
- Prepare Custard Base: Lower heat to medium-low and whisk in milk, cream, and salt until combined. In a separate bowl, whisk egg yolks until smooth. Gradually temper the yolks by whisking in 1 cup of the hot milk mixture, then return the mixture to the saucepan.
- Cook Custard: Stir continuously over medium-low heat until the custard thickens slightly or reaches 170–175°F (it should coat the back of a spoon). Remove from heat and cool quickly in an ice bath or refrigerate overnight.
- Churn Ice Cream: Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to instructions (about 20–25 minutes). Add toasted walnuts during the last minute of churning.
- Freeze: Transfer soft ice cream to a freezer-safe container, cover tightly, and freeze for at least 4 hours before serving.
Notes
Serving Suggestions: Serve scoops in bowls or waffle cones with extra toasted walnuts or a drizzle of warm maple syrup for an elegant touch. Pair with shortbread cookies or fresh fruit for added flair.
Tips & Tricks:
- Use Grade B maple syrup for deeper flavor.
- Toast nuts carefully to avoid burning; they should be golden and fragrant.
- Chill custard thoroughly before churning to ensure smooth texture.
- If you prefer less nuttiness, reduce walnuts to ¾ cup.
Storage & Reheating:
- Store in an airtight container in the freezer for up to two weeks.
- Let sit at room temperature for 5 minutes before scooping for easier serving.
