Print

Cuisinart Maple Walnut Ice Cream

Cuisinart Maple Walnut Ice Cream
Print Recipe

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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://icecreamin.com/cuisinart-maple-walnut-ice-cream/