Maple walnut ice cream

    4 hours 5 min

    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.

    15 people made this

    Serves: 8 

    • 350ml double cream
    • 5 egg yolks
    • 350ml milk
    • 2 tablespoons caster sugar
    • 1 tablespoon golden syrup (optional)
    • 180ml maple syrup
    • 1/8 teaspoon coarse salt
    • 1/4 teaspoon vanilla extract
    • For the walnuts
    • 150g walnut halves
    • 135ml maple syrup
    • 1 pinch salt

    Prep:30min  ›  Cook:35min  ›  Extra time:3hr  ›  Ready in:4hr5min 

    1. Pour cream into a large bowl and set a fine sieve over the bowl. Whisk egg yolks together in a separate bowl.
    2. Heat milk, sugar and golden syrup together in a saucepan over medium-low heat until milk begins to steam, about 5 minutes. Slowly pour about 125ml heated milk into the egg yolks, whisking constantly. Scrape egg yolk mixture into the saucepan with a heatproof spatula.
    3. Cook and stir milk mixture constantly with the spatula, scraping the bottom of the saucepan often, until mixture thickens and coats the spatula, about 10 minutes. Remove saucepan from heat; pour mixture through the sieve into the cream.
    4. Stir 180ml maple syrup, salt and vanilla into cream mixture, then place the bowl over a larger bowl of ice water; stir to cool to room temperature. Chill mixture in the fridge, about 2 hours.
    5. Preheat oven to 140 C / Gas 1. Spread walnuts onto a baking tray.
    6. Toast walnuts in the preheated oven until they turn golden brown and become fragrant, about 15 minutes. Set nuts aside to cool to room temperature. Chop nuts coarsely.
    7. Heat the 135ml maple syrup in a saucepan until it comes to the boil. Stir in walnuts, and return to the boil. Stir nuts for 10 seconds, remove from heat; set aside to cool completely. The nuts will be wet and sticky when cooled.
    8. Remove cream mixture from the fridge, pour into your ice cream maker and freeze according to manufacturer's instructions. During the last few minutes of churning, stir in walnuts.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (15)


    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)


    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)


    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)