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Cuisinart Maple Walnut Ice Cream

Cuisinart Maple Walnut Ice Cream
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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/