About this recipe: Maple syrup flavours both the luscious ice cream and the candied walnuts that are churned in at the last minute. You can omit the caster sugar and golden syrup to make this ice cream free of refined sugars.
This was fabulous, creamy and intense but not cloyingly sweet. I had trouble getting the walnuts to toast at 275. I eventually threw them in a frypan. Next time I will up the temp in the oven. I used a medium amber maple syrup from a local farm in Quebec and the richer flavor worked perfectly. - 12 Jun 2015 (Review from Allrecipes US | Canada)
I made this a couple of weeks ago used hickory nuts( yes I said hickory ) because I'm not a fan of walnuts. Just an FYI hickory nut are so good very mild in flavor and similar to pecans in taste. The next time I make this I will omit the nuts all together!! You see I'm French Canadian and I'm just a mapleholic! I don't need nuts in my ice cream just the pure maple taste is really all I want. I will just add the maple syrup that is used for the wet nut part w/o nuts! I'm sure it will taste great and I'm going to double up the batch! No wonder I go through 5 gallons a yr! - 26 Nov 2014 (Review from Allrecipes US | Canada)
so, so so, good. used all organic half and half and did not add the corn syrup. the wet walnuts make it more divine! - 24 May 2014 (Review from Allrecipes US | Canada)